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Pumpkin and Walnut Cake

Here's a recipe that makes for a wonderful breakfast treat — perfect when you want something a bit special to start the day. Ingredients for 6 servings 350g raw pumpkin (peeled and deseeded). 1 tablespoon extra virgin olive oil. 2 whole eggs. 120g cake flour. 100g rice flour. 180g sugar. 100g unsalted butter, melted in a double boiler. juice of 1 mandarin (or half an orange). 1 packet baking powder (Royal brand). a pinch of black pepper. 1/2 tsp ground cinnamon. 1/2 tsp vanilla powder. 1 pinch of salt. you'll also need: 1 loaf pan, 25x10cm. butter for greasing the pan. a rectangle of parchment paper. 150g walnuts (shelled). icing sugar for dusting. Preparation Grease your loaf pan with butter, then line the bottom with parchment paper. Cut the pumpkin into very small cubes... Place them in a bowl, drizzle with the tablespoon of oil, and cook (covered) in the microwave at full power for 12 minutes. Don't do it all at once — check th...

Chocolate, Cream, and Hazelnut Cups



ingredients

for 4 servings

for coating the glasses:

  • 125g heavy cream (35% fat).
  • 100g grated dark chocolate.

for the filling:

  • 400g heavy cream (35% fat).
  • 40g powdered sugar.
  • 4 Maria biscuits.
  • 2 strong espressos.
  • 100g toasted hazelnuts.

preparation

Heat the 125g of cream, and just before it boils, stir in the grated chocolate.
Mix well until it's completely melted and smooth.
While it's still warm, spoon about two tablespoons into each glass and swirl it around so the chocolate coats the entire inside...
Do the same with the other three glasses.
Pop them in the fridge to set.
Once the chocolate has firmed up nicely, place one biscuit in each glass and drizzle the coffee over the biscuits...
Back in the fridge they go while you whip the cream with the powdered sugar until it forms soft peaks.
Spoon it into a piping bag and fill each glass generously.
Return them to the fridge one more time, and just before serving, scatter the crushed hazelnuts on top...

Enjoy!
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