Winter Squash - Flourless Chocolate Cake

What to make when your cellar and pantry have an over-abundance of winter squash and eggs? Squash soups, frittattas, squash pasta, casseroles, pies, squash muffins and sweet loaves...

Or maybe this lovely treat, our take on flourless chocolate cake! The recipe uses 8 large eggs and we substituted 2 cups of winter squash plus cacao powder in place of dark chocolate. And it works! This created a mousse-like chocolate cake that was not too sweet, nutrient dense with all that squash, but still rich and decadent tasting. It would be over-the-top with a bit of homemade raspberry sauce from our freezer stash of berries.

Winter Squash Flourless Chocolate Cake

2 cups winter squash (cooked and pureed)
1/2 cup cacao powder (or more to taste)
1 c brown sugar
1/2 c white sugar (the sugar could be reduced)
3/4 c strong hot coffee
1 c butter, unsalted (cut into cubes)
8 eggs
1 Tbsp pure vanilla

1) In food processor pulse squash, cacao and sugars together. Add hot coffee, then butter in cubes. Keep processing.

2) Next add eggs one at a time, and vanilla, process again until a smooth batter is created.

3) Pour into oiled or parchment lined springform pan. Bake in preheated oven at 350F for about 50-60 minutes. The top should be firm and slightly cracking when it's done.

4) Let cool completely before slicing. Serves 12 or more. Store in fridge.