flour 00, 2+1/2 cup
pumpkin clean, 7 oz
caster sugar, 3/4 cup
butter at room temperature, 1 stick
eggs, 3
chopped blanched almonds (or almond flour, even better), 2,8 oz
dark chocolate, 3,5 oz
baking powder, 1 tbsp
1 pinch of salt


Cut the pumpkin flesh into cubes and boil. Once cool , pour it into a tall glass with the blender and blend until you get a puree.
Also finely chopped almonds with a teaspoon of sugar and set aside.
In a bowl mix the softened butter with a whisk together the sugar and get a cream.
Add the eggs, one at a time , add the pumpkin puree, almond flour and a pinch of salt.
Sift flour with baking powder and incorporate gently into the mixture and then add the chopped chocolate. Grease a mold of 8 inch in diameter and flour it (I do a tablespoon of flour and one with powdered sugar ) pour the mixture and bake at 320°F for 40 minutes.

Thanks to: Cooking With Julia