Delicious Chocolate Cake

Flourless Chocolate Pumpkin Cake

Ingredients:

4 large eggs

8 oz dark chocolate 70% cocoa mass

½ cup butter

2/3 cup pumpkin puree or squash

Butter and cocoa powder to coat cake pan

Instructions:

Butter and cocoa powder the inside of a 10” spring form pan, if you have parchment paper line the bottom with this the cake will come out cleaner but isn’t needed.

Pre-heat oven to 300 f and put a pan of water on the lower rack.

In a stand mixer or a food processor whip eggs until stiff (about 10 minutes)

Meanwhile melt chocolate and butter together stir in smooth pumpkin puree (if the puree is watery add 1 Tsp cocoa powder)

Mix eggs and puree together work quickly but be thorough.

Pour into prepared cake pan

Bake for 1 hour. Cool. Refrigerate.

When chilled the cake can be iced or decorated.

This cake also freezes well and is actually easier to cut frozen then allowed to warn up to serve.

Chef Note:

Although this is not a low fat cake I used a low fat technique by replacing butter with pumpkin puree to actually come up with a cake with superior taste and texture.

This cake is also a good show case for using individual growth chocolates, I like the smokiness of the Tanzanian chocolate with the mild pumpkin flavour in this cake.