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Moist Pumpkin and Chocolate Cake without Butter
An ultra‑moist cake based on pumpkin puree (or sweet potato, carrot) and dark chocolate, with no added butter. The melted chocolate serves both as an ingredient in the batter and as a shiny glaze thanks to a drizzle of grape seed oil. Ideal for an indulgent, economical dessert without unnecessary fats.
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Critical Success Points
- • 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).
Safety Warnings
- • Handle the hot oven (180 °C).
- • Melted chocolate is very hot; avoid splatters.
- • Use a sharp knife to cut the pumpkin.
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