Easiest Way to Prepare Appetizing For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake. Great recipe for Halloween Kabocha Squash Gratin. I wanted a dish that would be fun for a Halloween party. [When baking the gratin] Remove the lid, and fill the leftover gratin to the top. Great recipe for Halloween Kabocha Squash Roll Cake.

I have found a can of pumpkin puree, but I decided to go with a kabocha squash for this recipe because I already had it on hand. October has started and so this is the perfect time to make Halloween-themed recipes! The Japanese Cotton Cheesecake that I made a few weeks ago was just so delicious that I wanted to make one more, but Halloween. You can cook For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

1. It's of Kabocha squash batter.
2. You need of Kabosha squash (boiled).
3. Prepare of Rum.
4. You need of Maple syrup.
5. You need of Egg yolk.
6. You need of Sugar.
7. Prepare of Vegetable oil.
8. You need of Water.
9. You need of Cake flour.
10. Prepare of Black cocoa batter.
11. Prepare of Egg yolks.
12. It's of Sugar.
13. It's of Vegetable oil.
14. You need of Water.
15. You need of Rum.
16. It's of Cake flour.
17. Prepare of Black cocoa powder.
18. It's of Meringue.
19. Prepare of Egg white.
20. Prepare of Sugar.

Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Toss the squash in olive oil or coconut oil, season lightly with. Simply called pumpkin in Japan, where it is beloved and frequently used, kabocha squash is actually the generic name for a broad category which includes several specific varieties of pumpkin and squash, all of which are known as kabocha here in the U.

For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake step by step

1. Preparation: combine the rum and maple syrup with the cooked and mashed kabocha (You can also substitute water for the maple syrup)..
2. Prepare both batters. Add the egg yolks to separate bowls with sugar and mix together; add vegetable oil a bit at a time while whisking with an egg beater..
3. Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both..
4. Add the dry ingredients to both bowls, and whisk with an egg beater..
5. *If you add in a bit of red food coloring to the pumpkin batter (not listed), the dough will turn a vibrant orange color when baked..
6. Put egg whites in a separate bowl, and make a meringue by adding sugar in 3 batches. Divide in half and add to each bowl from Step 4..
7. Ladle the batter little by little, alternating between colors as much as possible, and pouring it in at random. Use a spatula for the remaining dough..
8. Bake in an oven preheated to 340°F/170°C for 35 minutes. Flip the mold upside down after baking to cool, remove from the mold with a chiffon knife, and it is done..

Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Remove from oven and cool until easy to handle. Remove the stem if it is protruding before cutting.