Kabocha Squash & Chocolate Pound Cake

1. 1

   Combine the cake flour and baking powder, and sift together.

2. 2

   Bring the butter and eggs to room temperature.

3. 3

   Peel the kabocha squash and remove seeds, then chop into very small pieces.

4. 4

   Microwave for 2 minutes several times, and mash with a rolling pin.

5. 5

   Repeat this until the kabocha squash becomes soft.

6. 6

   I did it 4 times.

7. 7

   Finely chop the chocolate.

8. 8

   Place the butter in a bowl, and mix with a whisk.

9. 9

   Add the granulated sugar into 2 batches, and mix.

10. 10

    Add the eggs one by one and mix well.

11. 11

    Add the mashed kabocha squash and mix some more.

12. 12

    Add the cake flour and whisk until the batter is no longer floury.

13. 13

    Add the chocolate and blend until the mixture is no longer floury.

14. 14

    *Don't mix too much.

15. 15

    It should look like this.

16. 16

    Grease the pan with margarine or butter, and pour the mixture into the pan.

17. 17

    Drop it onto the table to remove air bubbles.

18. 18

    Bake in the oven for 28 minutes at 180C.

19. 19

    (Please check the colour.)

20. 20

    And you're done.

* Per serving · 4 servings · Values may vary.

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