For several days, the desire for a cake trotted me in the head. Like a little animal that creeps into my mind, this desire no longer wanted to leave me, she had managed to sneak and grow, every moment, to occupy every inch of my mind. Desires are sometimes vicious, and it is difficult to separate or even eliminate them. Also, to forget about it, I had to answer it. And that’s how, 4 days later, this chocolate cake with very cocoa flavors, because made with 76% chocolate, was born. First of all, I wanted a chocolate cake and peanut butter, I love this alliance and I just love peanut butter. But realizing the cake, I realized that I had more chickpea flour that I replaced by that of buckwheat and hazelnut powder in quite a good amount. Some of you have also followed me in the realization of this cake that I made live on Instagram. So I found myself with a chocolate hazelnut cake in which peanut butter does not find its place in terms of flavors, the hazel with the win, but it is not bad because the cake is really very good!
Chocolate, hazelnut & squash cake (no added sugar & no gluten)
Preparation time: 15 minutes
Cook Time: 35 minutes
Total time: 50 minutes
Yield: 160 ° C
Serving Size: 1 CAKE
Note: If you use weaker chocolate, do not hesitate to reduce the amount of date because the chocolate will bring more sugar.
200 g chocolate pastry 76%
65 g of pitted dates
200 g cooked squash
100 g of water
1 egg (or 50 g of water + 1 tablespoon of chia seeds + 1 tablespoon of corn for a vegan version)
60 g of buckwheat flour (or corn flour, chickpea flour or wheat)
40 g of peanut butter
100 g of hazelnut powder
6 g of baking powder (or baking powder)
2 pinches of salt
Melt the chocolate in a Bain Marie.
Meanwhile, put in a blender, dates, squash, and water and mix until you get a homogeneous set.
Put the peanut butter in the melted chocolate, add the mixture date/squash and mix, then the egg.
Then add the powders: flour, hazelnut, baking powder, and salt.
Mix with a Maryse, you get a fairly dense paste.
Pour the mixture into a pre-oiled cake cup. The smaller your mold, the higher the cake, the longer the cooking time will be. I use here a mold of 20 cm.
Bake in a preheated oven at 160 ° C for 7 min. At the end of these 7 minutes, cut the cake lengthwise and continue cooking for 28 minutes (35 minutes total cooking time).
Let the cake cool before unmolding.