100 grams of pumpkin puree
80 g butter
125 g sugar
50 g almond flour
200g of dark (70% cocoa) chocolate
20 ml heavy cream
2 tsp. vegetable oil
1 tsp. baking powder
1 pinch of salt
STEP BY STEP RECIPE
Beat eggs and sugar until whisked. Sift flour with baking powder and salt, and add almond flour. Stir this mixture into the eggs and sugar.
Melt the butter, cool, add to the batter along with the pumpkin puree, mix gently and place in the fridge for 1 hour.
Butter the madlenook moulds and fill with the batter, just short of the top. Bake in a preheated 200°C oven for 3 minutes, then reduce the temperature to 180°C and bake for another 5 minutes. Leave to cool.
Melt chopped chocolate with cream in a water bath or in a microwave oven, add vegetable oil and stir until smooth.
Dip cookies convex side down in chocolate and place on parchment sheet. Place in a cool place, but not in the refrigerator. The frosting should harden.