Chocolate Butternut Squash Fudge Cake
There are only a couple ingredients but it still turns out fudgy, rich, and has a mousse-like texture. It is high in protein and fat and also low carb. You will never find anything like it online!
Preheat oven to 400F. Put butternut squash halves face down on a baking pan with water about an inch or two high. Roast the squash for 40-50 minutes, or until the squash is easily pierced with a fork. Take the squash out to cool and lower the oven temperature to 350F. Puree 2½ cups of the squash.
Grease 2 small 4 x 8 or 4 x 6 loaf pans and set aside. In a food processor or bowl, mix 2 cups of the squash purée, almond butter, sugar, and cocoa powder until a smooth batter is formed. Transfer cake batter to loaf pans and bake for 15-18 minutes, or until a toothpick comes out just clean.
While the cakes are baking, blend heavy whipping cream with maple syrup in a food processor until soft peaks form. Add the rest of the butternut squash (½ cup) and continue mixing until the whipped cream can hold its shape.
Allow the cakes to cool in the pan completely. Then spread the whipped cream on them and enjoy.
Keep cakes refrigerated for the best texture.