Pumpkin and chocolate little cakes

  • Tortini zucca e cioccolato


200 g of Molino Rossetto spelt flour
250 g of pumpkin pulp steam cooked
120 g of sugar “muscovado”
2 eggs
60 g of milk
60 g of extra virgin olive oil
1 case of Molino Rossetto baking powder
100 g of dark chocolate nuggets


First of all preheat the oven to 180°C.

Blend pumpkin pulp with beaten eggs and sugar; continuing to blend with an electric beater, add milk and oil. Sift baking powder and flour, add them to the batter. In the end, add dark chocolate nuggets, except two teaspoons, and pour the mixture into eight mini cake or muffin moulds.

On the surface, add the remaining chocolate nuggets; bake for 25 minutes or so in fan-assisted oven.

Take out of the oven, let them cool on a grill and taste!

Recipe by Simona - Pensieri e Pasticci.

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