Pumpkin Semolina Cake with Chocolate

Peel the pumpkin and cut it into pieces.

Transfer to a saucepan, cover with water, and cook for 20 minutes. Check for tenderness with a fork. Drain any remaining water.

Separate the egg yolks from the whites, add the yolks to the pumpkin along with the sugar. Blend the mixture until smooth with an immersion blender. Then, add the semolina, baking powder, and cinnamon to the pumpkin base, stir well, and let rest for 10-15 minutes.

Chop the chocolate with a knife and fold it into the pumpkin-semolina mixture. Stir to combine.

Whip the egg whites until stiff peaks form. Gently fold them into the batter using a silicone spatula.

Transfer the batter into a baking dish, greasing the dish with oil beforehand if necessary.