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Kabocha, Olive Oil & Bittersweet Chocolate Cake

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

By Travis Lett

Published 2015

  • About

This cake goes down equally well as a breakfast pastry, tea cake, or simple dessert. The deep, mineral flavor of the kabocha, and the rustic crumb it produces is swirled with dark bittersweet chocolate. You can skip the olive oil glaze if you prefer to steer it more in the direction of breakfast.

Ingredients

  • One 1-lb [455-g] piece kabocha squash, seeded
  • Extra-virgin ol

Method

Preheat the oven to 425°F [220°C]. On a baking sheet, drizzle the squash with olive oil, turn the piece cut- side down, and cook until very soft and beginning to caramelize around the edges,

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