Brie & Butternut Squash Chocolate Cake

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I’ve been teasing you guys with this cake on Instagram for over a week now. I made it for the watch giveaway and for a small tea party that I hosted for some blogger friends. I know that the initial thought of brie, squash and chocolate might sound a bit weird, but it works. Think of it as a kind of cheesecake. I keep it in the fridge because of the cheese, but I prefer to eat it at room temperature. So you can just take it out 20-30 minutes before serving if you have time. I prefer it this way because you can taste the spices a bit better. It’s a very simple but rich fall cake.

This recipe is for a 19cm cake mold.


For the chocolate part:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

2 egg yolks

1 teaspoon of vanilla essence

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cacao powder

Pinch of salt

1 ½ teaspoons of ginger powder

1 teaspoon of cinnamon powder

½ teaspoon of cardamom powder

For the brie & butternut squash part:

100grs of brie, weighted without the rind

1/3 cup of butternut squash puree

1 tablespoon of ginger syrup (if you can’t find it, use honey instead)

1 egg yolk

2 tablespoons of all-purpose flour

1 tablespoon of powdered sugar

½ teaspoon of ginger powder

½ teaspoon of cinnamon powder


For the butternut squash puree, just chop 1 small butternut squash and place it on a microwave safe bowl. Cover it tight with plastic film and microwave it for about 7-10 minutes, till it becomes soft.  Let it cool down. You can do this the day before and just keep it in the fridge.

Line the bottom of your cake mold with parchment paper. Grease and flour the edges of the mold.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it has completely melted. Then allow it to cool down for a few minutes.

Preheat your oven to 180C/350F.

While the chocolate-butter mixture is cooling down, start making the brie-butternut squash part. Place the brie in a bowl and microwave it for about 1 minute until it becomes very soft and melts a bit. Then add the butternut squash puree and blend it until smooth. Then add the ginger syrup, flour, powdered sugar, ginger and cinnamon powder. Blend it again. Finally add the egg yolk and blend until everything is well combined. Set it aside.

Then continue making the chocolate part. Place eggs and egg yolk in a large bowl, add the sugar and whisk until well combined. Then slowly whisk in the cooled down chocolate-butter mixture. Then add the vanilla, flour, cocoa powder, salt, ginger powder, cinnamon powder and cardamom powder. Whisk until everything is well combined.

Reserve about 1/3 of a cup of the butternut and chocolate mixture, to make the top swirl.

Pour the butternut mixture into the bowl of the chocolate mixture. With a spatula fold the mixture in. Then carefully pour it into the prepared cake mold.

Use a spoon to drizzle the reserved chocolate mixture over the top. Then drizzle the remaining butternut squash part. Using the back of a spoon of knife, swirl it around a bit.

Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the cake has cooled down, carefully remove it from the mold. Because of the cheese, store it in the fridge. Enjoy!

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Ficelle with Brie, Figs and blackberries


This is more an idea than an actual recipe but it is great when you don´t want to spend too much time in the kitchen. It is perfect for a picnic or to serve at a dinner party. This is one of those things that I could eat at any time of the day. If you have never had ficelle before, it’s type of French bread. It is smaller than a baguette. If you can’t find it, just use one baguette instead.


2 ficelles, sliced in half lengthwise (Similar to baguette, but smaller)

200gr of brie, sliced into pieces

4 figs, thinly sliced

1 cup of blackberries

¼ cup of pomegranate seeds

150grs of arugula

2 tablespoons of olive oil

About 3 tablespoons of balsamic reduction



If you have never made balsamic reduction, is it very easy to make. Get a small bottle of balsamic vinegar (about 250ml). Since you are going to reduce it, just get the cheap kind. Pour the balsamic in a saucepan over medium heat and let it reduce to about 1/3 of the original volume. Then pour it in a glass container and allow it to cool down. As it cools down, it will harden a bit. This is something I always have in the house since I love drizzling it over salads.

Mix the arugula with a pinch of salt and the olive oil. Spread it over the sliced ficelles. Top with the figs, blackberries, brie and pomegranate seeds. Finally drizzle some of the balsamic reduction and enjoy!

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