Moist Pumpkin and Chocolate Cake without Butter

Ingredients

• 400 g Pumpkin (small 'marrow') (Rinse, cut in half, empty and bake in the oven. Yields about 200 g of puree.)
• 200 g Baking dark chocolate, minimum 60% cocoa (150 g for the batter, 50 g for the glaze. Cut into pieces before melting.)
• 60 g White sugar (Can be increased to 80 g if you prefer it sweeter.)
• 3 Eggs (Medium size, at room temperature.)
• 120 g All-purpose flour (Sift with the leavening agent. Can be replaced by quinoa flour or chestnut flour for a gluten‑free version.)
• 50 g Almond powder (Adds moisture and a light hazelnut flavor. Can be replaced by hazelnut powder.)
• 10 g Baking powder (About 1 sachet.)
• 5 ml Grape seed oil (Added to the melted chocolate for a shiny glaze that does not harden.)
• 1 pinch Fleur de sel (A pinch in the batter and another on the glaze to enhance the chocolate flavor.)
• 5 ml Extra virgin olive oil (A drizzle added to the pumpkin puree for extra creaminess.)
• 30 ml Water (Added to the pumpkin baking dish to create steam.)

Instructions

1. Cooking the pumpkin

   Rinse the pumpkin, cut it in half, remove the seeds with a large spoon, place the cut side down in a baking dish, add 2 tablespoons of water and bake at 180 °C for about 45 minutes until tender.

   Time: PT45M

   Temperature: 180°C

2. Making the pumpkin puree

   Once the pumpkin is cooked, let it cool for a few minutes, then blend with an immersion blender until you obtain 200 g of smooth puree. Add a drizzle of olive oil and a pinch of fleur de sel.

   Time: PT5M

3. Melting the chocolate

   Cut the chocolate into squares, place in a microwave‑safe bowl, heat for 1 min 30 s, remove, stir, then heat again for 30 s if needed. Add 5 ml of grape seed oil and mix until you obtain a smooth glaze.

   Time: PT5M

4. Mixing the eggs and sugar

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

   Time: PT5M

5. Incorporating the puree and chocolate

   Add the pumpkin puree and 150 g of melted chocolate to the egg‑sugar mixture, then gently fold with a spatula until homogeneous.

   Time: PT5M

6. Adding the dry ingredients

   Sift the flour and baking powder into the bowl, then fold in the almond powder. Mix gently until no flour traces remain.

   Time: PT5M

7. Pouring the batter into the pan

   Lightly butter (or grease with a drizzle of oil) a 20 cm cake pan, dust with flour, then pour the batter in, smoothing the surface with the spatula.

   Time: PT2M

8. Baking the cake

   Bake at 180 °C for 25 minutes. Check doneness by inserting a knife tip into the centre; it should come out slightly moist.

   Time: PT25M

   Temperature: 180°C

9. Cooling and unmolding

   Let the cake cool in the pan for 15 minutes, then turn it out onto a rack to cool completely.

   Time: PT15M

10. Chocolate glaze

    Melt the remaining 50 g of chocolate with 2 ml of grape seed oil (in the microwave or bain‑marie). Pour the glaze over the centre of the cake and spread gently towards the edges with the spatula.

    Time: PT5M

11. Finishing

    Dust a small pinch of fleur de sel over the glaze and, if desired, scatter hazelnut or almond shards for a “rocky” effect.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

39 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pumpkin (small 'marrow'): Sweet potato, Carrot
• Instead of Baking dark chocolate, minimum 60% cocoa: 70% cocoa dark chocolate, White chocolate for a different version
• Instead of White sugar: Cane sugar, Erythritol
• Instead of Eggs: Apple sauce puree (for vegan version)
• Instead of All-purpose flour: Quinoa flour, Chestnut flour
• Instead of Almond powder: Hazelnut powder, Roasted hazelnut powder
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Grape seed oil: Sunflower oil, Canola oil
• Instead of Fleur de sel: Sea salt
• Instead of Extra virgin olive oil: Canola oil

Equipment Needed

• Oven
• Baking dish (e.g., roasting pan)
• Chef's knife
• Tablespoon
• Immersion blender or stand mixer
• Mixing bowl
• Silicone spatula
• Whisk
• Sieve or fine strainer (optional)
• 20 cm (8‑inch) round cake pan
• Microwave

Critical Steps — Do Not Skip

• Cook the pumpkin until very tender (45 min at 180 °C).
• Melt the chocolate with a drizzle of grape seed oil to obtain a shiny glaze.
• Do not over‑bake the cake (check with a knife tip).

Chef Tips from the Video

• Use a small pumpkin (small 'marrow') for sweeter, more fragrant flesh.
• A drizzle of olive oil in the puree adds shine and prevents the batter from drying out.
• Fleur de sel on the glaze enhances the chocolate flavor and creates a savory contrast.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Bake the pumpkin the day before and keep the puree refrigerated.
• Pre‑mix the dry ingredients in an airtight bowl.
• Melt the chocolate ahead of time and keep it in a bain‑marie until glazing.