Pumpkin Cinnamon Strudle and ooozing chocolate molten loaf

The molten chocolate in this recipe definately did it for me. I couldn’t wait to make this loaf…actually it was mainly the chocolate molten I was most excited about!

When I had seen the oozing thick chocolate coming from the cake I was in love. I had to make this cake. 

We had some pumpkin that I had to use up, I searched for a recipe that I didn’t want to miss out on and this was one of those that was calling out to me.

I’m glad I made it, it’s not just one of the box standard cakes it’s had the molten chocolate and the crunchy and nutty strudel topping, so quite a lot of textures throughout the cake. It’s such an ideal cake for the winter with the warming spice throughout the cake too. 

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Pumpkin Cinnamon Strudle and ooozing chocolate molten loaf
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
Ingredients
  1. Molten Chocolate
  2. 5 ounces - dark chocolate
  3. 28g - unsalted butter
  4. 1/4 tsp - salt
  5. 1 - egg (I used medium)
  6. 2 tbsp - castor sugar
  7. Pumpkin loaf
  8. 1 cup - pure pumpkin puree
  9. 1/2 cup - oil
  10. 2 - eggs (large)
  11. 1 tbsp - molasses
  12. 2 tsp - vanilla extract
  13. 1/4 - cup strong black coffee (I used 1 heaped tsp coffee) + 1/4 cup buttermilk if needed
  14. 1 cup - wholemeal flour
  15. 1/2 cup - plain flour plus 2 tbsp (if needed)
  16. 3/4 cup - brown sugar
  17. 1 tsp - baking soda
  18. 1/2 tsp - salt
  19. 21/2 tsp - pumpkin pie spice (or 1t cinnamon, 1/2t nutmeg, 1/2t ginger, 1/2t all-spice)
  20. Strudle
  21. 60g - unsalted butter softened
  22. 3/4 cup - brown sugar
  23. 1/3 cup - whole wheat flour
  24. handful - chopped pecans
  25. 1/2 cup - old fashioned oatmeal
  26. 1 tsp - cinnamon
Instructions
  1. For the molten chocolate.
  2. 1. In a medium microwave bowl add the chocolate and butter and microwave for 30 sec bursts until all melted and smooth.
  3. 2. In a separate bowl, whisk together the egg and sugar until very pale in color, about 3 minutes. Then stir this into melted chocolate and add the salt. Place the bowl of chocolate in the fridge while you prepare the bread.
  4. For the loaf
  5. 3. Preheat the oven to 175°C. Grease a loaf tin and line with baking parchment make sure you overlap the paper over the tin.
  6. 4. In a stand mixer add the pumpkin puree, oil, eggs, molasses, vanilla, and coffee and whisk until smooth. Fold in the whole wheat flour, brown sugar, baking soda, salt and pumpkin pie spice until just combined. If the dough seems too dry, stir in the buttermilk. Pour the mixture into the prepared greased loaf tin.
  7. Strudel mix
  8. 5. In a medium bowl add the brown sugar, whole wheat flour, oats, butter and cinnamon to a mixing bowl. Using your hands, work the butter into the dry ingredients until everything is moist.
  9. Toss the pecans.
  10. 6. Now grab the molten chocolate from the fridge, it should be slightly stiff (if it's too stiff then pop it in the micro for 30 secs to loosen it slightly you want a thick wobbly texture).
  11. 7. You need two dessert spoon or something of a similar size and a small bowl. With the spoon make a well in the middle of the tin running from the top of the tin until the end and scoop out the mixture and put it in the small bowl.
  12. Then using the other spoon mix the molten chocolate and spread it in the well you have created. Cover the chocolate with the remaining mix.
  13. 8. Once the chocolate is enclosed, spread the streusel over top of the loaf dough.
  14. 9. Bake for 50-55 minutes or until the top is lightly golden. Test the cake at the edge to check if it's cooked. Remove from the oven and let sit 5-10 minutes, pull out the loaf using the overlapped paper. Sprinkle a little icing sugar.
Adapted from Half Baked Harvest
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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