French🍰 Sweets & drinks

Chocolate Butternut Squash Cake (Butter-Free)

Name: Chocolate Butternut Squash Cake (Butter-Free)
Total time: 1 h 45 min
Cuisine: French
Ingredients: 200 g baking chocolate; 200 g cooked butternut squash purée; 60 g brown sugar or unrefined cane sugar; 3 eggs; 50 g almond or hazelnut flour; 50 g flour; 1 tsp vanilla extract; 1 pinch salt; 2 tbsp vegetable oil; ½ pack baking powder

⏱ 105 min

A luxuriously moist chocolate cake that combines the natural sweetness of roasted butternut squash with rich chocolate flavor. The butternut squash purée creates an incredibly tender crumb while allowing you to reduce sugar and eliminate butter entirely. The result is an indulgent-tasting cake that's lighter than a traditional butter cake.

Low-cal

Adapted from a video by Hervé Cuisine

Moelleux chocolat potimarron : léger, fondant et ultra gourmand

Watch on YouTube

Ingredients

baking chocolateat least 60% cocoa, broken into pieces200 g
cooked butternut squash puréeroasted about 45 minutes, steamed or boiled until soft, then blended until smooth200 g
brown sugar or unrefined cane sugaror natural alternatives such as honey, agave syrup, etc.60 g
eggsor 150 g unsweetened applesauce or mashed banana for egg-free version3
almond or hazelnut flour50 g
flourcan substitute with quinoa flour, chestnut flour, or other gluten-free options50 g

Steps

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1
Cut the butternut squash in half and scoop out the seeds. Add a little water to the bottom of the pan (to aid steaming) and roast in a 180°C oven for about 45 minutes until tender.
2
Once roasted, take 200 g of cooked butternut squash and blend in a food processor until completely smooth and creamy with no lumps.
3
Chop 200 g of baking chocolate into small pieces and place in a heatproof bowl. Melt in a microwave in 1–2 minute intervals with a pause in between, or use a bain-marie, stirring until smooth.
4
Stir 2 tbsp of vegetable oil (grape seed or sunflower oil works best) into the melted chocolate to keep it fluid and glossy. Reserve about 50 g of the chocolate for the final glaze.
5
Crack 3 eggs into a bowl and whisk with 60 g sugar and a pinch of salt until the sugar dissolves and the mixture is well combined.
6
Fold the 200 g of butternut squash purée into the egg and sugar mixture until well combined.
7
Add the lukewarm melted chocolate (about 150 g) to the mixture and stir until no streaks remain.
8
Sift the flour and baking powder into the mixture, add 50 g of almond or hazelnut flour and 1 tsp vanilla extract. Use a spatula to gently fold until no dry ingredients remain visible.
9
Pour the batter into a greased 20 cm cake pan and bake in a preheated 180°C oven for 25–30 minutes until a skewer inserted in the center comes out clean.
10
Allow the cake to cool completely, then turn out from the pan. Rewarm the reserved chocolate and drizzle over the top of the cake to create a smooth glaze. Optionally sprinkle with crushed hazelnuts or almonds before the glaze sets.
11
Refrigerate the cake for 1–2 hours to allow the glaze to set and the cake to reach its best texture. Just before serving, sprinkle a pinch of fleur de sel on top to enhance the chocolate flavor.

Chocolate Butternut Squash Cake (Butter-Free)

Ingredients

Steps

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