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Ingredients
Cake
- 1 butternut pumpkin I had 750g once peeled and deseeded
- 125 g 70% chocolate
- ½ cup coconut oil olive oil also works
- ½ cup rice malt syrup
- 2 tsp vanilla extract
- 1 cup cocoa
- 2 cups oats use gluten free oats if need be or oatmeal if you don't have a food processor
- 2 tsp baking powder
- Olive oil spray
Chocolate Ganache
- 125 g 70% chocolate
- ¼ cup cold water
- 1 tbsp rice malt syrup
- 1 tsp vanilla extract
Ingredients
Cake
Chocolate Ganache
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Instructions
- Preheat oven to 180°C
- Cut pumpkin into 2.5cm cubes, place on baking tray and lightly spray with oil
- Roast in preheated oven for 45min to 1 hour (depending on size of pieces) until pumpkin is dark orange and can easily be mashed.
- Place pumpkin in a bowl and use stick mixer/food processor or simply mash to form a puree (should have 1.5 cups)
- Line cake tin and lightly grease with spray oil (use spring form tin if you have one)
- Place chocolate, rice malt syrup, vanilla extract and oil in a saucepan on medium heat and stir occasionally until chocolate is melted and it is well mixed.
- Meanwhile place oats, cocoa, and baking powder in a food processor and blitz to a fine powder (use oatmeal and combine well in bowl If no processor).
- Once wet ingredients are mixed and chocolate is melted remove from heat and mix in pumpkin puree.
- Combine wet and dry ingredients and mix into a cake batter
- Pour into prepared tin and level out.
- Bake for 25 mins T 180°C or until cake top bounces back when touched. Let cool for 10 mins before turning out on a wire rack.
- When cake is cooling, add chocolate and water to a saucepan over medium heat and stir until chocolate is melted and it thickens. Add Rice Malt
- Syrup and vanilla and combine well, mixture should resemble a ganache. Pour and spread on cooled cake.
- If you want it really dense then refrigerate cake. Serve with a scoop of Greek yoghurt (optional)
Recipe Notes
208 calories a serve