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15 octobre 2017
I was still hesitant when I developed this pecan nut, dark chocolat & pumpkin crumble recipe, as I wanted to obtain something halfway between the sweetness of a chocolate fondant, the crunchiness of a crumble, and the consistency of a cake. I briefly thought about the texture of a cheesecake for the pumpkin base, but for whatever reason I couldn’t really imagine it fitting with the rest of the recipe.
As you might have noticed with my pumpkin bundt cake or my Hokkaido squash chaï latte recipes, I particularly love to use squash for autumnal baking: it always gives the perfect texture to cakes, which are rarely dry with it; it represents a good alternative to lower the flour quantities in a recipe; it almost make you forget the guilt of eating a super rich dessert. No need to precise it, my pecan nut, dark chocolate & pumpkin crumble is comforting no matter what, calories included.
Moody autumnal days are chaining up here in Berlin, and this super indulging crumble is clearly a decent way to forget daily grey weather for a few minutes. When I don’t do it through comforting recipes like this one, I try to do it with sport, in which I quite intensively jumped back into lately – no secret here, someone also has to burn all those calories from recipe testings –, or by focusing on 36.000 projects in the same time. I’m actually thinking about posting a few running and nutrition focused posts in the coming weeks.
As I’m talking about Berlin, you can find my Berlin city guide in the 2nd issue of Youfood magazine – in French – until December. If coming with a warm serving of pecan nut, dark chocolate & pumpkin crumble, you don’t have any excuse to not go buy it ;)
A last thing about the crumble, prefer a >70% cacao and good quality dark chocolate to use for the recipe – the strong aromas balance perfectly the sweetness of the Hokkaido squash.
More pumpkin recipes:
Autumnal burger with pumpkin & Calvados melted onions
Hokkaido squash chaï latte
Pumpkin bundt cake with salted caramel sauce
Ingredients
- 230g Hokkaido squash or pumpkin
- 190g flour
- 80g butter
- 65g honey
- 2 eggs
- 1 dash of milk
- 1/2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp cinnamon
- 1/2tsp vanilla
- 1/2tsp anise
- A pinch of nutmeg
- 1/2tsp salt flakes
- 160g dark chocolate (75% cacao)
- 100g single cream
- 50g butter
- 40g unsweetened cocoa
- 1 egg
- A pinch of salt flakes
- 60g pecan nuts
- 50g flour
- 35g butter
- 25g brown sugar
Instructions
- 1. Prepare the pumpkin base: in a salad bowl, stir flour, baking powder, baking soda, salt and spices together. Steam pumpkin cut in pieces until tender, for about 20 minutes.
- 2. When ready, let cool down than smash the pumpkin pieces. Add melted butter, eggs, vanilla, honey and a dash of milk. Mix well, until you get a homogeneous dough, then incorporate to the dry ingredients and stir well. Set aside.
- 3. Prepare the chocolate base: heat cream and butter. Turn off fire when hot, then add dark chocolate, cocoa and beaten egg. Stir well until you get a homogeneous sauce.
- 4. Preheat oven to 180C. In a buttered and floured 20x20cm square mould, pour half the pumpkin dough, then pour half the chocolate dough. Stir with a knifepoint to create swirls, then repeat the process with the rest of the dough.
- 5. Prepare the pecan crumble: with your fingers, mix brown sugar, flour, soft butter cut in cubes, and shredded pecan nuts together. Work the dough until to get nice crumbs, then sprinkle generously onto the pumkin and chocolate crumble base. Put in oven at 180C for 40 minutes. Serve warm or cold.
