Seonkyoung Longest's Kabocha Chocolate Cake

Name: Seonkyoung Longest's Kabocha Chocolate Cake
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 120g steamed kabocha flesh; 120g dark chocolate chips; 60g sugar; 45g all-purpose flour; 2 tbsp cocoa powder; 1/2 tsp baking powder; a pinch of salt

A dense and fudgy homemade dessert made with steamed kabocha and dark chocolate, without butter

50 min Difficulty Easy Snacks & desserts

Main ingredients

kabocha dark chocolate all-purpose flour cocoa powder baking powder

Ingredients needed

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kabocha dark chocolate all-purpose flour cocoa powder baking powder

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4 servings

Recipe

Remove the seeds and skin from the kabocha squash, then steam it until soft and let it cool.
Melt the dark chocolate chips gently using a bain-marie or microwave.
Preheat the oven to 175°C (350°F).
In a blender, combine the steamed kabocha squash flesh, melted dark chocolate, and sugar, and blend until smooth with no lumps.
Transfer the blended base to a bowl, add all-purpose flour, cocoa powder, baking powder, and salt, and mix until no dry flour is visible to form a batter.
Pour the batter into a parchment-lined pan and bake in the preheated oven for 30 minutes.
Let the finished cake cool completely, then slice into serving pieces. If desired, serve with whipped cream or vanilla ice cream.

Steam the kabocha and melt the chocolate.
Blend the kabocha, chocolate, and sugar together to make the base.
Mix in the flour, cocoa powder, and other dry ingredients to complete the batter.
Pour into a pan, bake at 175°C for 30 minutes, then cool and serve.

Cooking tips

Let the cake cool completely after baking to achieve the best chewy and fudgy texture.
Remove the green skin entirely and use only the yellow flesh for a beautiful color and smooth texture.
Top with a scoop of coconut whipped cream or rich vanilla ice cream for an even deeper flavor.