I’ve seen this very seasonal cheesecake in my friend Maiwenn’s blog La main á la pate . I love to use unusual ingredients so having butternut squash in a dessert somewhat appealed to me. Of course, butternut squash is a member of the fruit family (remember, if it has seeds, it’s a fruit, otherwise, it’s a vegetable) so it shouldn’t be surprising to use it in desserts, however, I had never done anything else than soups with it. That was in the past, now I can see the light!
Source: La main á la pate
200g butternut squash
150g dark chocolate coated digestive biscuits (or any biscuits you like)
2 eggs + 1 yolk
1 tbsp cornflour
1 gelatine leaf (optional)
50g dark chocolate for decoration
- Preheat the oven at 160C
- Melt the butter in the Thermomix, 3min/60C/speed 1.
- Add the biscuits, and process 30 sec/speed 4 or until it’s all crumbed and mixed together.
- Line a springform tin (20cm) with greaseproof paper and tip out the biscuit crumbs onto it. Use your hands to flatten the biscuit base evenly to cover the bottom of the cake tin.
- Rince the TM bowl with warm water and add the Philadelphia, 100g sugar and 2 eggs and mix 1 min/speed 4.
- Bake for 30 to 40 minutes until there is only a slight wobble in the centre.
- Leave out to cool
- Peel and roughly chop 200g of butternut squash and place in the internal basket.
- Add 1 L water to the bowl, place the internal basket inside and cook for 25 min/Varoma/speed 2.
- Drain the butternut, discard the water from the bowl and tip out the squash back into it. Add the cornflour, 60g sugar and the egg yolk and cook 7 min/90C/speed 4.
- Meanwhile, soak the gelatine leaf if using in cold water, frain and add to the butternut squash 30 seconds before the end of the cooking time.
- Leave to cool a little, then spread on top of the cheesecake.
- Refrigerate once completely cooled down for 2 hours minimum.
- To make the chocolate pieces, melt 50g dark chocolate in the TM for 3 min/50C/speed 2.
- Pour onto a marble slab or a tray and spread evenly with a flat spatula until you get a 2mm thick chocolate sheet. Leave to cool and use a flat scraping tool to scrape piece of chocolate (don’t worry if they are not even, we are after a messy look).
- Remove the ring from the springform tin, use a spatula to carefully lift the biscuit base from the greaseproof paper and place on a serving dish. I cut out all around the edges of the cheesecake to reveal the white cheesecake colour and make it look neater but you don’t have to.
- Sprinkle with the chocolate pieces and serve.
This recipe was proposed by Christalie and I twisted it a bit as I had some orange marmalade in the fridge. I love the chocolate and orange association and the banana makes those cakes very moist. I actually made the marmalade with the Thermomix and I will post the recipe shortly but you can of course use shop-bought marmalade.
Makes about 12 small muffins or 8 big ones
100g light muscovado sugar (or demerara sugar)
25g dark cocoa powder (like Bournville)
1 tsp baking powder
1 pinch of salt
100g chocolate chips
- Preheat the oven at 180C
- In the TM bowl, put the butter, sugar, cocoa powder, eggs and the banana cut into chunks and mix 3 to 5 sec, speed 8
- Add the flour, baking powder and salt and mix 10 sec, speed 4
- Add the chocolate chips and mix for 10 sec, speed 1
- Pour about 2 tablespoons of the chocolate mixture in each muffin case.
- Put 1 or 2 teaspoons of orange marmalade at the centre and add 2 or more tablespoons of the chocolate mixture on top until 3/4 full
Add the marmalade at the center of the muffin
- Bake for 25 minutes.
Top up with muffin mixture before baking on the oven for 25 min.
Danette is the name of a French dessert, commercialised since the 70s, that is extremely popular with children. It is one of those shop bought desserts that are part of every French kid’s memories… It’s only recently that I got a recipe to make my own at home and of course, the recipe comes from the French Thermomix community. I was delighted to find it since we can’t find Danettes in Ireland and it’s also better to have your own home-made version, without all the preservatives and artificial flavours…
(Source: Moulino45 from the Supertoinette forum)
500g whole milk
20g corn flour
2 egg yolks
200g dark chocolate
- Mix the milk, sugar, corn flour and egg yolks 6 sec, speed 4
- Cook 10 min, 90C, speed 3. Add the chocolate pieces as soon as the temperature indicator reaches 37C
- Pour out in ramequins or a dessert bowl (place a cling film on top to avoid a skin from forming) and leave to cool.
- Place in the refrigerator and serve cold.
These biscuits were proposed by Maiwenn for the latest Supertoinette challenge. They are soft inside, very tasty and easy to make (you don’t actually need a Thermomix to make them).
250g chocolate (dark or milk)
100g sugar (80g for me)
2 tsp baking powder
1 pinch of salt
1 tsp vanilla extract
Icing sugar (make it with Thermomix)
- Put the butterfly whisk in the Thermomix bowl, add the 2 eggs and sugar and whisk for 6 minutes, speed 3.
- Melt the chocolate and butter in the microwave (or in a bain-marie) for 30 secondes, then 10 sec at a time until just melted. Add the vanilla extract.
- Add the chocolate mixture to the Thermomix bowl and whisk 30 sec, speed 3.
- Remove the butterfly whisk and add the sieved flour, baking powder and salt to the mixture. Mix 30 sec, speed 3.5. Mix longer if necessary until all the flour is incorporated.
- Set aside in the fridge for 1 hour.
- Preheat the oven at 200C (180C for fan ovens).
- Put some icing sugar in a plate. Take out a good teaspoon of the chocolate dough and roll it between your two palms to form a ball.
- Roll the ball into the icing sugar on one side and put it (icing sugar face up) on a baking tray lined with a silicone sheet or baking parchment. Repeat the process with the remaining dough.
- Bake for 10 minutes. Let them cool down before taking them out of the tray.