Chocolate and Pumpkin Cake without Butter

Ingredients

• 1/2 potimarron Pumpkin (cooked then pureed (about 200 g of purée))
• 200 g Baking dark chocolate (minimum 60% cocoa) (150 g for the batter, 50 g for the glaze)
• 60 g White sugar (granulated)
• 3 pcs Eggs (size L)
• 80 g All-purpose flour (sift before incorporation)
• 30 g Almond flour (or hazelnut flour to accentuate the pumpkin's nutty flavor)
• 1 cuillère à café Baking powder (about 5 g)
• 1 cuillère à soupe Grape seed oil (for the glaze to achieve a shiny and supple coating)
• 1 pincée Fleur de sel (to enhance the chocolate flavor)

Instructions

1. Preheat the oven

   Turn on the oven to 180 °C so it is hot before baking the pumpkin.

   Time: PT10M

   Temperature: 180°C

2. Cooking the pumpkin

   Rinse the pumpkin, cut it in half, remove the seeds with a large spoon, place the halves cut‑side up in a dish, add a small spoon of water to the bottom and bake for 45 minutes until tender.

   Time: PT45M

   Temperature: 180°C

3. Puree the pumpkin

   Remove the pumpkin from the oven, let it cool a few minutes, then scoop out the flesh with a spoon. Blend the flesh in an immersion blender until a smooth, homogeneous purée is achieved.

   Time: PT5M

4. Melt the chocolate

   Cut the chocolate into squares, place in a microwave‑safe bowl and heat for 30 seconds, stir, repeat until fully melted and smooth.

   Time: PT5M

5. Add oil to chocolate for the glaze

   Stir 1 tablespoon of grape seed oil into the melted chocolate, mixing until a glossy, fluid mixture forms.

   Time: PT1M

6. Mix eggs, sugar and fleur de sel

   In a large bowl, crack the 3 eggs, add 60 g of white sugar and a pinch of fleur de sel, then whisk until the mixture becomes pale and slightly frothy.

   Time: PT5M

7. Fold in the pumpkin purée

   Add the 200 g of pumpkin purée to the egg‑sugar mixture and stir until homogeneous.

   Time: PT2M

8. Add the melted chocolate

   Pour the 150 g of melted chocolate (reserving 50 g for the glaze) into the batter and mix gently.

   Time: PT2M

9. Fold in the dry ingredients

   Sift 80 g of flour and 1 teaspoon of baking powder, add 30 g of almond flour, then fold everything into the batter using a spatula until no flour traces remain.

   Time: PT3M

10. Bake the cake

    Pour the batter into a 20 cm pan previously lined with parchment paper, smooth the surface and bake for 25 minutes at 180 °C. The cake is done when a knife inserted in the center comes out clean.

    Time: PT27M

    Temperature: 180°C

11. Cool and unmold

    Let the cake cool in the pan for 15 minutes, then unmold onto a rack and let cool completely.

    Time: PT15M

12. Prepare the glaze and coat

    Melt the reserved 50 g of chocolate with ½ tablespoon of grape seed oil (or microwave 30 seconds). Pour the glaze over the cooled cake, letting it flow in the center then spreading it lightly over the sides.

    Time: PT5M

13. Rest in the refrigerator

    Place the glazed cake in the refrigerator for 1 to 2 hours so the glaze sets to a smooth, glossy texture before serving.

    Time: PT1H

Nutrition Facts

Calories

275

Protein

8 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pumpkin: butternut squash
• Instead of Baking dark chocolate (minimum 60% cocoa): milk chocolate (changes the flavor)
• Instead of White sugar: cane sugar
• Instead of Eggs: organic chicken eggs
• Instead of All-purpose flour: whole wheat flour, quinoa flour (gluten‑free)
• Instead of Almond flour: hazelnut flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Grape seed oil: sunflower oil
• Instead of Fleur de sel: fine salt

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Knife
• Tablespoon
• Mixing bowl
• Immersion blender or food processor
• Whisk
• Sieve
• Silicone spatula
• 20 cm cake pan
• Cooling rack
• Microwave (optional)

Critical Steps — Do Not Skip

• Cooking the pumpkin until fully tender
• Melt the chocolate without burning
• Whisk the eggs with sugar until pale
• Sift the dry ingredients to avoid lumps
• Bake the cake until the center is cooked

Chef Tips from the Video

• Use 70% cocoa chocolate for a more intense flavor.
• Lightly sprinkle fleur de sel over the glaze just before serving to enhance the chocolate.
• For a gluten‑free version, replace all‑purpose flour with quinoa or buckwheat flour.

Troubleshooting

Storage

Refrigerator: Store the glazed cake in an airtight container for 3 to 4 days.

Freezer: Wrap the unglazed cake in plastic film and freeze for 1 month. The glaze is applied after thawing.

Room temperature: The unglazed cake can be kept for 1 day at room temperature, away from humidity.

Make-Ahead Tips

• Prepare the pumpkin purée the day before and keep it refrigerated.
• The glaze can be melted ahead of time and kept in a bain‑marie until glazing.
• The cake tastes best after 1 hour of rest in the fridge.