Chocolate and butternut squash cake

PreviousNext

Dessert

8 servings

Very Easy

35 min

232 Kcal

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

You have just prepared a soup or a butternut gratin but you still have some squash left on your hands. It must be said that she had a fairly substantial size too! Touse your leftover butternut, we won't offer you savory recipes... but rather a dessert! Rest assured, impossible to recognize the taste of butternut squash in the result. On the other hand, in terms of texture, it will bring incomparable softness to your preparation. You don't believe us?! So try the experience of thischocolate and butternut cake thanks to our detailed steps below ↓

Ingredients

• 7 oz butternut squash
• 5 oz melted chocolate
• 1 cup almond meal
• 1/2 tsp baking soda
• 2 eggs
• 1.5 Tbsp honey
• 3 Tbsp almond butter

Materials

• Blender
• Silicon mould 8x8 inches

Preparation

• Peel your butternut using a peeler, cut it into pieces and cook it. There are several solutions here:
  * 20 minutes in a pot of boiling water
  * 10-15 minutes at maximum power in a microwave (on a plate covered with heat-resistant clingfilm)
  * 13 minutes in a pressure cooker
• In a blender, mix all the ingredients except the chocolate until you get a smooth batter.
• Once the chocolate has melted (in the microwave or in a water bath), add it to the mixer and mix until you obtain a homogeneous mixture.
• Pour your cake batter into a greased (or silicone) mold and bake for 25 minutes at 350°F (180°C).
• Let cool to room temperature before unmolding, and there you are! The naturally gluten-free and refined sugar-free cake is yours!

Observations

PetitChef_Official

Questions

Photos of members who cooked this recipe