½ small pumpkin
90g cocoa powder
1 tsp vanilla extract
150g walnuts, roughly chopped
280g caster sugar
100g plain chocolate, roughly chopped
125g plain flour
Must have accessory: Weber® Large Drip Tray
Set the barbecue up for roasting (in-direct method).
Grease and line a large Weber® Drip Tray.
Cut the pumpkin into 8 even pieces, brush with oil and roast skin side down for 45 minutes.
Meanwhile, melt the butter in a large pan, and add the cocoa. Take off the heat and add the caster sugar, stir until dissolved. Add the eggs, one at a time, beating hard, then add the vanilla extract, walnuts and chocolate. Finally stir in the flour.
When the pumpkin is cooked puree the flesh with a stick blender and fold into the mix.
Pour into the prepared drip tray. Place the tray on another upturned drip tray to protect the bottom from too much heat. Bake for about 30 minutes or until cooked through, making sure it's still gooey in the middle.