Chocolate and Pumpkin Cake without Butter
Recipe by Hervé Cuisine
A moist chocolate cake with pumpkin purée, made without butter. The texture is ultra‑moist thanks to the squash purée, and the shiny chocolate glaze, highlighted with a pinch of fleur de sel, adds a gourmand crunch. Ideal for fans of vegetarian desserts and original pastries.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
1h 53m
Prep
1h 12m
Cook
22m
Cleanup
3h 27m
Total
Cost Breakdown
Total cost:$8.37
Per serving:$1.05
Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven with care.
- • Melted chocolate is very hot; avoid splatters.
- • Use a sharp knife to cut the pumpkin.
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