RECETTE GATEAU CHOCOLAT POTIMARRON GLACAGE ROCHER AMANDE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Cake flour is often cheaper and gives a lighter texture.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Store-bought options are often cheaper and easier.

Preheat oven to 350°F (175°C).

Prepare a cake pan by greasing it.

Melt 200 g of chocolate à pâtissier and mix with 2 tablespoons of vegetable oil in a heatproof bowl over simmering water until smooth.

In a separate bowl, whisk together 80 g of sugar and 3 eggs until pale and fluffy.

Add 1 teaspoon of vanilla extract and mix well.

Fold in the melted chocolate mixture gently until combined.

In another bowl, mash the cooked potimarron until smooth.

Sift together 50 g of flour and 1 teaspoon of baking powder with a pinch of salt in a separate bowl.

Gradually add the dry ingredients to the chocolate mixture and mix until just combined.

Fold in the mashed potimarron until evenly distributed.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the glaze by melting 100 g of chocolate à pâtissier with 30 g of vegetable oil and mixing in 50 g of crushed roasted almonds.

Once the cake is cool, pour the glaze over the top and let it set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens