Ingredients
4 large eggs
8 oz dark chocolate 70% cocoa mass
½ cup butter
2/3 cup pumpkin puree or squash
Butter and cocoa powder to coat cake pan
Preparation
Butter and cocoa powder the inside of a 10" spring form pan, if you have parchment paper line the bottom with this the cake will come out cleaner but isn’t needed.
Pre-heat oven to 300 f and put a pan of water on the lower rack.
In a stand mixer or a food processor whip eggs until stiff (about 10 minutes)
Meanwhile melt chocolate and butter together stir in smooth pumpkin puree (if the puree is watery add 1 Tsp cocoa powder)
Mix eggs and puree together work quickly but be thorough.
Pour into prepared cake pan
Bake for 1 hour. Cool. Refrigerate.
When chilled the cake can be iced or decorated.
This cake also freezes well and is actually easier to cut frozen then allowed to warn up to serve.
