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Chocolate and Pumpkin Cake without Butter
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.
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Cost Breakdown
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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