A perfect storm of circumstances went into the creation of this luscious snack cake. First, I saw this beautiful chocolate loaf cake recipe and knew I had to bake it (and I still fully intend to bake it!). Then I made pumpkin purée for a pie and had some extra so decided to use it instead of butter. Then I helped Miss D make macarons for a party and had egg yolks to use up but no ground almonds left. So, yeah… this isn’t Belle’s chocolate loaf cake after all, but is a scrumptious loaf cake anyway. It’s also low fat, with no added butter or oil.
Makes one small loaf
125g (1 cup) all-purpose (plain) flour
1 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
125g (1/2 cup) pumpkin purée
100g (1/2 cup) granulated (white) sugar
1 tsp vanilla essence
5 egg yolks (or 2 large eggs)
55g (2 oz) dark chocolate, chopped and melted
Preheat oven to 175°C (350°F). Line or grease and flour a small loaf pan (mine was approximately 20 x 11cm or 8 x 4″).
Whisk together flour, cocoa, baking powder and salt in a bowl and set aside.
In another bowl or the bowl of a stand mixer, beat pumpkin purée and sugar until well combined. Add vanilla and egg yolks (or eggs), one at a time, beating on medium speed until fully combined. Add melted chocolate and mix until combined.
Use a spatula to fold in dry ingredients until just combined and there are no traces of flour visible.
Pour batter into pan and bake in centre of oven for 35 minutes, until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan then turn out onto a wire rack to cool completely.