Cinnamon-Spiced Butternut Squash Chocolate Torte

Preheat oven to 200°C (390°F). Halve the butternut squash, rub cut sides with 2 tbsp butter and a pinch of salt. Place cut-side down on a lined baking sheet.

Roast 40-45 minutes until deeply tender and caramelized at the edges. Cool 10 minutes, then scoop flesh into a blender. Puree until silky smooth — you need exactly 250g of puree for the torte. Reserve any extra for another use.

Roughly chop the dark chocolate. Combine with 80g butter and heavy cream in a heatproof bowl set over a pot of barely simmering water (double-boiler style). Stir gently with a spatula as it melts — never let the bowl touch the water directly.

Remove from heat once fully smooth and glossy, about 5-7 minutes. Let cool to room temperature (about 15 minutes) before using — it should be fluid but not hot.

In a large bowl, whisk eggs, 150g white sugar, and vanilla extract vigorously for 2-3 minutes until pale, thick, and doubled in volume — the mixture should leave a ribbon trail when the whisk is lifted.

Pour the cooled chocolate ganache over the egg mixture. Fold gently with a spatula using wide, sweeping circles from the bottom up — keep it airy, don't deflate it.

Fold in 250g of the roasted butternut squash puree until fully incorporated. The batter will turn a deep, earthy brown with orange swirls.

Sift the flour, 1.5 tsp cinnamon, nutmeg, cloves, and 0.5 tsp salt directly over the batter. Fold just until no dry streaks remain — a few lumps are fine, never overmix.

Preheat oven to 175°C (350°F). Grease a 20cm (8-inch) round springform pan and line the base with parchment. Pour the batter in and smooth the top.

Bake 30-35 minutes until the edges are set and pulling away from the pan, but the center still has a significant wobble when you shake the pan gently — an inserted toothpick 5cm from the edge should come out with wet batter.

The torte will dome slightly. It should reach an internal center temperature of 70°C (158°F) for proper set without drying out. Cool in the pan on a wire rack for exactly 15 minutes — do not attempt to unmold earlier.

Run a thin knife around the edge, release the spring, and transfer to a serving plate. Mix 2 tbsp white sugar with 0.5 tsp cinnamon and dust generously over the top for a crackly, sweet-spiced crust.

Serve warm — the center will be fudgy and give way beautifully when sliced. If leftovers exist, cover and refrigerate; bring to room temperature for 20 minutes before serving to restore the molten texture.