Having witnessed this Chocolate Pumpkin Cake go viral, I had to try it for myself. I felt it needed more hold after setting it with the original 2 ingredients (steamed pumpkin + chocolate) that it showed, so my addition of chia seeds was the perfect way to drink some of the liquid in and give it more a tart consistency than mousse as it was originally. Worth a try if you’re keen to use up your leftover Easter chocolate and get some veggies in your life!
For the viral CHOCOLATE PUMPKIN CAKE JACQ EDITION:
+ Steam about 1kg raw pumpkin pieces (skin removed) until very soft.
+ Melted 1.5 cups chocolate – here you can use your leftover Easter choc, if not then choose a dark chocolate lower in sugar.
+ Add these to a blender with 4 tbsp white chia seeds and blend.
+ Pour into a 20cm diameter spring form (essential) cake tin greased with a bit of extra virgin olive oil
+ Set in fridge overnight
+ Slice and enjoy with a dollop of yoghurt – mine is coconut for the rich creaminess – the next day.
+ Store and enjoy from the fridge up to 1 week. I’ve sliced big pieces in this photo. It can realistically serve 8-10.
Full disclosure – this isn’t a ‘cake’ consistency, but a thick tart or mousse consistency, just to manage expectations! It’s simple and I really loved the chocolatey-ness with the pumpkin- which you can’t taste anyway!
