Vegan LowCarb chocolate mousse cake

A totally tempting yet simple recipe that only requires two ingredients, pumpkin and sugar-free dark chocolate. Together, they create a heavenly, creamy, sugar-free cake that doesn't taste like pumpkin at all. A dream for all chocolate lovers looking for a healthier alternative!

Ingredients:
650 g of butternut squash
400 g of dark chocolate
For sprinkling:
Baking cocoa or erythritol powder
By the way:
23 cm round baking pan

Preparation:
1. Remove the skin from the pumpkin, cut it in half and remove the seeds.
2. Cut the pumpkin into small pieces and cook in a pot with water until soft (15-18 min.).
3. Carefully melt the chocolate drops in the microwave or in a water bath.
4. Place the soft pumpkin together with the liquid chocolate in an efficient blender and mix everything until a creamy chocolate mixture is formed.
6. Pour the mixture into the cake pan of your choice.
7. Place the cake in the refrigerator for about 3 hours or overnight.
8. Optionally, you can also sprinkle the cake with baking cocoa or erythritol powder.

Delicious!