Autumn Cake

Base: Start by separating the egg whites from the yolks, ensuring that no yolk remains in the whites, as they need to be very clean to whip well. In a large bowl, add a pinch of salt over the egg whites and begin to beat them with a mixer until they become frothy. Then, gradually add the sugar, continuing to beat until the egg whites turn into a firm, glossy meringue. In another bowl, grate the chocolate on the large side of the grater and mix it with the yolks until you achieve a homogeneous mixture. Once the egg whites are well beaten, you will need to carefully fold in the yolk mixture using a spatula or wooden spoon, mixing from the bottom up to avoid losing the air in the meringue.

In another container, combine the flour, cocoa, and baking powder, then add these ingredients over the egg white and yolk mixture. Continue to gently mix, still from the bottom up, until the dry ingredients are fully incorporated. Prepare a 28 cm detachable cake pan by lining only the bottom with parchment paper. Pour the obtained mixture into the pan and level it evenly. Preheat the oven to a medium temperature (180°C) and place the pan in the oven, allowing it to bake until it passes the toothpick test, that is, when a toothpick inserted in the center comes out clean. Once the base is baked, remove it from the oven and let it cool in the pan for a few minutes, then carefully detach it and transfer it to a cooling rack.

Meanwhile, prepare the syrup: in a saucepan, mix water with sugar and bring to a boil. Once the sugar has completely dissolved and the syrup starts to boil, take it off the heat and let it cool. After it has cooled, add rum to give it a flavorful taste.

For the cream, grate the pumpkin and mix it with 50 g of sugar, then place it on the heat, stirring until the liquid has completely evaporated. Let it cool. In the meantime, place the nuts on a tray and roast them in the oven, turning them occasionally to brown evenly. After roasting, let them cool slightly and rub them between your palms to remove the skin. Grind the nuts using a cookie crumb crushing machine.

For the egg cream, mix the remaining sugar with the eggs and place the mixture over a bain-marie, stirring constantly to avoid coagulation. Soak the gelatin in cold water until it hydrates, then place it over the bain-marie, being careful not to boil. When the gelatin becomes frothy, add it to the egg mixture, continuing to stir until the composition thickens. Turn off the heat and let it cool. Whip the cream until it becomes stiff and carefully fold in the pumpkin and ground nuts.

Cut the base into three equal horizontal parts. Place the first part on a platter and surround it with the detachable wall of the cake pan. Soak the base, then add half of the cream. Place the second part of the base, soak again, and add the remaining cream, then cover with the last part of the base. Soak this as well and place the cake in the refrigerator to firm up, ideally overnight.

After the cake has firmed up, carefully remove the detachable form. Prepare the decoration nuts in the same way as those used in the cream. Melt 100 g of chocolate in a bain-marie and pour it over the cake, leveling it evenly, then sprinkle with finely ground nuts. Coat the side of the cake with whipped cream and sprinkle with ground nuts. The remaining chocolate is melted and spread on a baking sheet, then, after it hardens in the refrigerator, it is cut into asymmetrical pieces and placed on the side of the cake, creating an elegant and delicious appearance. The cake is now ready to be enjoyed, each slice being an explosion of flavors and textures.