Put the butternut squash in a blender and process until you get a homogeneous puree.
Melt the chocolate chips with the coconut oil.
In a large bowl, mix together the rice flour and sugar. Then add the butternut puree and melted chocolate. Mix with a spoon until well combined.
Grease a 7 inches / 18 cm diameter tin with coconut oil and transfer the batter to the tin.
Put it in the oven for 10 to 15 minutes, and voilà! Let it cool down before removing from the tin. And voilà! You can serve or you can store it in the fridge before serving to give it an even more fudgy texture.Bon appétit !
If you have any leftovers, store this fudgy chocolate cake in the fridge. After being in the fridge you will find that it changes its texture a little as it becomes even more fudgy. Let it reach room temperature if you prefer it less fudgy.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.