Sweet recipe - Dark chocolate fondant with pumpkin and almonds
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This 70% dark chocolate and butternut squash fondant is a delicious creation that combines the pleasure of chocolate with the subtlety of squash. Gluten free, rich in protein and low in sugar (add 50 grams of sugar if you prefer sweeter desserts).
When you add Nuts, hazelnuts, almonds... remember to roast them in the oven at 150°C for around 15 minutes, to give a delicate, golden taste to your preparations.
You'll need a classic cake tin for this cake.
- Chef Julian

Portions | Preparation time |
6 | 40 min |
Ingredients
150 g | Nuts |
550 g | Butternut squash, peeled |
230 g | Rice milk |
250 g | 70% dark chocolate |
230 g (4 large) | Eggs |
170 g | Almond powder |
50 g | 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. Preheat oven to 180°C.
Step 2/6
Cut the squash into large cubes, place in a pan of water and bring 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 flavours and gives the 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 the chocolate. Salt and finally the Nuts, mixing each time between each ingredient.
Step 6/6
Oil a cake tin and pour in the mixture. Place in the oven at 180°C for approx. 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!