Pumpkin Bundt Cake with Amaretti & Chocolate

THE DOUGH

1. To make Pumpkin Bundt Cake with Amaretti Cookies and Chocolate chips, start by cutting the pumpkin into cubes. Then placethem on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15 minutes, in order to make them wither and loose some liquid.
2. Remove the pumpkin from the oven and transfer it to a bowl. Mash it with the tines of a fork until you get a smooth puree and let it cool.
3. Chop the Amaretti cookies with a chopper and keep aside.
4. In the bowl of a mixer, whisk the eggs with the brown sugar for about 5 minutes. When the sugar has melted and the eggs are very frothy, without stopping the mixer, add the oil, pouring it slowly. Let it incorporate well.
5. Add the grated orange zest, the chopped Amaretti and the cooled pumpkin pulp to the dough, without stopping the mixer.
6. When all the ingredients are well blended, add the flour, baking powder and dark chocolate chips as the last ingredient.

THE BAKING

1. When all the ingredients are combined, stop the mixer. Pour the mixture into a 22 cm (9 inch) bundt cake pan, greased with oil and floured.
2. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, until a wooden toothpick stuck in the cake comes out dry and clean. Take the cake out of the oven and let it cool before removing it from the mold.
3. Let completly cool the Pumpkin Bundt Cake with Amaretti Cookies and Chocolate chips. Serve it sprinkled with powdered sugar or unsweetened cocoa powder.