This 70% dark chocolate and butternut squash fondant is a delicious creation that combines the pleasure of chocolate with the subtlety of squash. Gluten freerich in protein and low in sugar (add 50 grams of sugar if you prefer sweeter desserts).
When you add the Nutshazelnuts, almonds, etc., remember to roast them in the oven at 150°C for around 15 minutes. This technique brings a delicate, golden taste to your preparations.
You'll need a classic cake tin for this cake.
- Chef Julian
| Portions | Preparation time |
| 6 | 40min. |
Ingredients
| 150g |
Nuts
|
| 550g | Butternut squash, peeled |
| 230g |
Rice milk
|
| 250g | Dark chocolate 70% |
| 230g |
Eggs (4 large)
|
| 170g | almond powder |
| 50g | Powdered sugar (optional) |
| 1 pinch | Flower of Salt |
Instructions
Step 1/6
Roast the kernels of Nuts on a baking sheet in the oven at 150°C for 15 min. Set aside.
Increase oven temperature to 180°C.
Step 2/6
Cut the squash into large cubes, place in a pan of water and bring to the boil.z to the boil.
Once the squash is cooked, drain and blend to a silky purée.
Step 3/6
Pour the purée into a saucepan over medium heat, stirring occasionally, for 3 to 5 minutes.
This step concentrates the flavors and ensures an ideal texture.
Step 4/6
Meanwhile, bring the rice milk to the boil in a small saucepan and pour over the coarsely chopped chocolate in a bowl.
Whisk the mixture until the chocolate has completely melted.
Step 5/6
In the same bowl, pour in the pumpkin purée, mix well, then add the beaten eggs, almond powder, sugar (or not), fleur de sel and chocolate. Salt and finally the NutsMix well between each ingredient.
Step 6/6
Oil a cake tin and pour in the mixture.
Place in the oven at 180°C for 25-30 minutes. The cake should remain slightly moist on the surface, and as it cools it will retain its melt-in-the-mouth texture.
And there you go, telling us all about it!
Enjoy!