Kabocha, Olive Oil & Bittersweet Chocolate Cake

Name: Kabocha, Olive Oil & Bittersweet Chocolate Cake
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 3 eggs; 1½ tsp baking powder; 2 tsp ground nutmeg; 3 Tbsp pepitas (raw hulled pumpkin seeds); 2 Tbsp hot water, plus more as needed; 1⅓ cups [150 g] confectioners’ sugar, sifted, plus more as needed; ½ tsp baking soda; One 1-lb [455-g] piece kabocha squash, seeded; 2 Tbsp crushed cacao nibs; ¾ tsp kosher salt; 3 Tbsp extra-virgin olive oil; 1 Tbsp ground cinnamon; 1½ cups [180 g] all-purpose flour; Extra-virgin olive oil for drizzling, plus 1 cup plus 1 Tbsp [255 ml]; 1⅓ cups [265 g] granulated sugar; 8 oz [230 g] bittersweet chocolate, finely chopped

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Gjelina

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

Americas
Europe
United States
Italy
Dessert
Cake
California
Vegetarian
Breakfast
Venice
Mediterranean

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,