Chocolate - pumpkin cake with coconut whipped cream

This cake is delicious, if I do say so myself. I always get fantastic feedback when I make it for others. When I ask them to guess my secret ingredient, no one can. Pumpkin it is ! I love putting vegetables in desserts. It makes you feel a little less guilty when you have cravings, and it's also handy to get your kids to eat some extra vegetables.

Ingredients for 6 persons:

● 200 g butternut squash, cut into large pieces

4 eggs

● 150 g cane sugar

● 150 g coconut oil (or coconut butter)

● 200 g dark chocolate

● 2 tablespoons raw cacao powder

● 3 tablespoons spelt flour

Preparation method:

· Preheat the oven to 180°C.

· Place the pumpkin pieces in a large saucepan and add enough water to cover the bottom of the pan, about 1 to 2 inches.

Bring the water to a boil over medium heat. Once the water boils, reduce the heat and let the pumpkin simmer covered until tender. This usually takes about 15-20 minutes, depending on the size of the pumpkin pieces.

· Test the pumpkin for tenderness by poking it with a fork. Once tender, remove the pan from the heat and drain the excess water.

· Let the pumpkin pieces cool slightly and then place them in a blender or use an immersion blender to puree them until smooth.

Separate the egg: separate the yolk from the egg white. Then beat the egg white until stiff peaks form.

Mix the cane sugar with the egg yolk.

Melt the coconut oil with the dark chocolate. Once melted, add the cocoa powder. Stir this well into the egg yolk and sugar mixture.

Add the pumpkin puree and stir until well combined.

Gently fold the beaten egg whites into the mixture. Mix everything together, but not too vigorously to maintain the airiness.

Finally, add 3 tablespoons of spelt flour and gently stir it into the mixture.

Pour the batter into a baking tin and bake in the oven for 20-30 minutes, depending on how soft you like the cake.

Coconut whipped cream:

Ingredients:

● 1 can of coconut milk (not a light version, as this can prevent the cream and coconut water from separating)

● 1 teaspoon vanilla extract, optional

● 30 g icing sugar

Preparation method:

· Place the can of coconut milk in the refrigerator 24 hours beforehand. This will allow the coconut cream to separate from the coconut water. I always keep a can of coconut cream in the refrigerator so I don't have to wait.

· Place the mixing bowl you will use to make the whipped cream in the refrigerator 10 minutes before preparing it, so that it is nice and cold.

Remove the can of coconut milk from the refrigerator. Do not shake it!

Open the can and spoon the frozen cream into the chilled mixing bowl. Don't add the coconut water. You can use the coconut water later for a smoothie or coconut water ice cubes.

· Whip the coconut cream for 1 minute until smooth.

· Now add the vanilla extract and the powdered sugar and beat until the whipped cream is fluffy and stiff.

Serve a slice of cake with coconut whipped cream and enjoy!