Ingredients:

• 2 cups – All purpose flour
• 1 cup – Corn flour
• 2 cups – Sugar
• 1 cup – Ricotta cheese
• 1/4 cup – Pumpkin puree
• 1/2 cup – Yogurt
• 1 cup – Canola Oil
• 150 gms – Dark chocolate bar
• 1 tsp – Baking powder
• 1 tsp – Baking soda

Method:

1. Mix together the all purpose flour, corn flour, baking powder and baking soda and keep aside.
2. Beat the sugar, ricotta cheese, yogurt and oil for a while.
3. Add the flours and stir everything well (don’t overmix).
4. Meanwhile melt the chocolate bar with enough water in microwave oven for 4 minutes.
5. Divide the already prepared batter in two bowls, add the pumpkin puree in a bowl and mix.
6. In the other bowl, add the melted chocolate and mix.
7. Preheat the oven to 350 degrees F, grease the mould, pour the pumpkin puree batter first, then pour the chocolate batter.
8. Make some swirls through the batter with a skewer to marbleize it.
9. Bake for 25-30 minutes in middle rack or until a toothpick inserted in the centre comes out clean. Keep aside and let it cool.
10. Serve warm or at room temperature.
11. Recipe courtesy: Priya Easy N Tasty Recipes