Kabocha, Olive Oil & Bittersweet Chocolate Cake

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

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
Italy
United States
Cake
Dessert
Vegetarian
Venice
California
Breakfast
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,