Kabocha Squash & Chocolate Pound Cake
Kabocha Squash & Chocolate Pound Cake

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kabocha squash & chocolate pound cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter.

Kabocha Squash & Chocolate Pound Cake is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Kabocha Squash & Chocolate Pound Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have kabocha squash & chocolate pound cake using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash & Chocolate Pound Cake:
  1. Take 100 grams Cake flour
  2. Make ready 100 grams Unsalted butter
  3. Take 80 grams Granulated sugar
  4. Take 2 Eggs
  5. Take 3 grams Baking powder
  6. Get 200 grams Kabocha squash
  7. Prepare 60 grams Milk chocolate
  8. Take 1 as topping if you like Pumpkin seeds

A healthy and delicious Japenese variety of winter sqaush. Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar Just like a regular pumpkin, kabocha squash is extremely versatile - it can be. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss.

Steps to make Kabocha Squash & Chocolate Pound Cake:
  1. Combine the cake flour and baking powder, and sift together. Bring the butter and eggs to room temperature.
  2. Peel the kabocha squash and remove seeds, then chop into very small pieces. Microwave for 2 minutes several times, and mash with a rolling pin.
  3. Repeat this until the kabocha squash becomes soft. I did it 4 times.
  4. Finely chop the chocolate.
  5. Place the butter in a bowl, and mix with a whisk. Add the granulated sugar into 2 batches, and mix.
  6. Add the eggs one by one and mix well.
  7. Add the mashed kabocha squash and mix some more.
  8. Add the cake flour and whisk until the batter is no longer floury.
  9. Add the chocolate and blend until the mixture is no longer floury. *Don't mix too much.
  10. It should look like this.
  11. Grease the pan with margarine or butter, and pour the mixture into the pan. Drop it onto the table to remove air bubbles.
  12. Bake in the oven for 28 minutes at 180°C. (Please check the colour.)
  13. And you're done.

Also know how to cook it. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color. Have you come across "Kabocha" squash in the market?

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