Fall, here you are! See the forest scorch, walk in the dead leaves, sniff wet humus, wear soft sweaters and wrap in a thick scarf as a coat. Because a coat is to "winter" and that one would like to express all summer still suspended in the bottom of this fresh air. Oh, and squash, are we talking about it?
This chocolate and pumpkin fondant is perfect. Only 3 ingredients and no scale: measure with a glass, a cup, a bowl, or any other container. Because I stopped the sugar for two years, this dessert does not contain it. You are free to add a good cane sugar or any other sweetener. It will be tastier and I add a little when I have guests.
No flour either, or eggs of course, or substitutes: squash is multi-function. Magic of vegetables for dessert! This is the first time I have been preparing a vegetable dessert since my book on the subject. After the overdose of cakes represented by the writing of this book, my imagination was dry and I wanted only crumbles, easy and versatile. This fondant, which changes the game, is excellent with almond powder, or better, hazelnuts, or nutmeg if you are allergic to nuts or avoid them for any health reason.
Are you not familiar with vegetable desserts? Here are some good reasons to go there:
• Vegetables are low fat, low in sugar and low in calories. They help to lighten the desserts because they easily replace the densest ingredients.
• Vegetables such as squash and root vegetables (carrots, sweet potatoes, potatoes, parsnips, beets) and zucchini have a melting texture that replaces butter. Thanks to their fibers, they bring the holding to the desserts and thus replace all or part of the flour. They also bring binder, usually brought by the eggs.
• Vegetables bring new flavors and colors.
• Vegetables enrich your desserts with minerals, fiber and anti-oxidants .
Convinced?
Fondant chocolate-potimarron in 3 ingredients
Adjust the quantities according to the mouths to feed!
• 1 volume of boiled potimarron meat (or butternut, kabocha, pumpkin ...)
• 1/2 volume of almond powder, hazelnut, nutmeg ...
• 1/3 to 1/2 volume unsweetened cocoa powder
• Sweetener (optional) (cane sugar, honey, date puree ...)
Preheat the oven to 180 ° C. Mix all ingredients using a food processor or blender.
Grease a mold and pour the preparation on it 2 to 3 cm thick. Cook for 30 to 40 minutes depending on the volume prepared. Recall that cooking times vary greatly from oven to oven!
Cool and place in a cool place overnight, allowing the cake to firm up.
