Kabocha, Olive Oil & Bittersweet Chocolate Cake

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

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
Dessert
Cake
Mediterranean
California
Breakfast
Venice
Vegetarian

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,