Sort ingredients
pohki
QR Code
Listen
Pdf
Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Also line the sides with long strips of cut parchment paper.
Add the cooked butternut squash cubes to your blender and blend until completely smooth. You should have 1.5 cups of puree.
Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
Let the chocolate cool slightly, about 5 minutes. Transfer the melted chocolate to the blender with the butternut squash puree. Blend on high speed for a few seconds until you have a smooth, uniform, chocolate batter.
Pour the mixture into the prepared cake pan and smooth the top with an offset spatula.
Put in the fridge to set, around 3-5 hours or overnight. Once cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, you can frost the cake or decorate it with fresh fruit before serving. Use a large sharp knife to cut the cake. I recommend cutting small thin slices because this cake is very rich. Store any uneaten cake in an airtight container in the fridge or freezer.