Pumpkin Fantasy – the cake that combines the aroma of autumn with a decadent hint of chocolate. This quick dessert recipe is perfect for any occasion, from festive meals to family evenings spent in the fall. With a moist chocolate base and a fine pumpkin cream flavored with a splash of whiskey, this cake is sure to become everyone's favorite.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients:
For the chocolate base:
- 200 g dark chocolate (minimum 70% cocoa)
- 100 g butter
- 150 g sugar
- 3 large eggs
- 120 g flour
- 50 g ground nuts
- 1 pinch of salt
For the pumpkin cream:
- 300 g pumpkin puree (you can use roasted pumpkin or canned)
- 200 g mascarpone
- 100 g powdered sugar
- 2 tablespoons of whiskey cream (or vanilla extract for a non-alcoholic version)
- 1 teaspoon ground cinnamon
- A pinch of nutmeg
Preparation:
1. Start by preparing the chocolate base. Preheat the oven to 180°C and grease a baking pan (20x30 cm) with butter or line it with parchment paper.
2. In a bowl, melt the dark chocolate together with the butter in a bain-marie or microwave. Make sure to stir occasionally to achieve a smooth mixture. Let it cool slightly.
3. In another bowl, beat the eggs with the sugar until they become fluffy and light in color. Add the cooled chocolate mixture and mix well.
4. Sift the flour, salt, and ground nuts over the chocolate mixture and gently fold in with a spatula, being careful not to deflate the incorporated air.
5. Pour the mixture into the prepared pan and level it with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
6. While the base cools, prepare the pumpkin cream. In a bowl, combine the pumpkin puree with mascarpone, powdered sugar, whiskey cream, cinnamon, and nutmeg. Mix well until you achieve a smooth and homogeneous cream.
7. Once the base has cooled, cut it into squares and place a generous portion of pumpkin cream on top of each square. You can garnish with a little ground nut or a few slices of caramelized pumpkin for an elegant look.
Useful tips:
- For an even more intense flavor, you can add 50 g of white chocolate to the pumpkin cream.
- If you don’t have pumpkin puree, you can use roasted pumpkin, well mashed, or even zucchini for a lighter version.
- This is a versatile recipe; you can experiment with different types of nuts or add a splash of almond extract to the pumpkin cream for a unique flavor.
Serving suggestion:
This delicious dessert pairs perfectly with a cup of fruit tea or aromatic coffee. Share this pumpkin fantasy with your loved ones and enjoy their enthusiastic comments!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients:
For the chocolate base:
- 200 g dark chocolate (minimum 70% cocoa)
- 100 g butter
- 150 g sugar
- 3 large eggs
- 120 g flour
- 50 g ground nuts
- 1 pinch of salt
For the pumpkin cream:
- 300 g pumpkin puree (you can use roasted pumpkin or canned)
- 200 g mascarpone
- 100 g powdered sugar
- 2 tablespoons of whiskey cream (or vanilla extract for a non-alcoholic version)
- 1 teaspoon ground cinnamon
- A pinch of nutmeg
Preparation:
1. Start by preparing the chocolate base. Preheat the oven to 180°C and grease a baking pan (20x30 cm) with butter or line it with parchment paper.
2. In a bowl, melt the dark chocolate together with the butter in a bain-marie or microwave. Make sure to stir occasionally to achieve a smooth mixture. Let it cool slightly.
3. In another bowl, beat the eggs with the sugar until they become fluffy and light in color. Add the cooled chocolate mixture and mix well.
4. Sift the flour, salt, and ground nuts over the chocolate mixture and gently fold in with a spatula, being careful not to deflate the incorporated air.
5. Pour the mixture into the prepared pan and level it with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
6. While the base cools, prepare the pumpkin cream. In a bowl, combine the pumpkin puree with mascarpone, powdered sugar, whiskey cream, cinnamon, and nutmeg. Mix well until you achieve a smooth and homogeneous cream.
7. Once the base has cooled, cut it into squares and place a generous portion of pumpkin cream on top of each square. You can garnish with a little ground nut or a few slices of caramelized pumpkin for an elegant look.
Useful tips:
- For an even more intense flavor, you can add 50 g of white chocolate to the pumpkin cream.
- If you don’t have pumpkin puree, you can use roasted pumpkin, well mashed, or even zucchini for a lighter version.
- This is a versatile recipe; you can experiment with different types of nuts or add a splash of almond extract to the pumpkin cream for a unique flavor.
Serving suggestion:
This delicious dessert pairs perfectly with a cup of fruit tea or aromatic coffee. Share this pumpkin fantasy with your loved ones and enjoy their enthusiastic comments!