Pumpkin Fantasy
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!
1. Grate a piece of pumpkin so that you have about four full tablespoons of grated pumpkin pulp. Chop the nuts using a blender or a meat grinder. 2. Separate the egg whites from the yolks. 3. Place a pot of water on the stove and put a smaller saucepan inside it. In the small saucepan, add broken pieces of chocolate and butter, and stir with a wooden spoon until melted and combined. Add the milk, egg yolks, and sugar, and cook until thickened like a thicker cream. Whisk to prevent lumps from forming. 4. Gradually add and mix in the chopped nuts, essences, and grated pumpkin. 5. Whip the egg whites until stiff with a pinch of salt. Add the baking powder, flour, and egg whites to the chocolate and pumpkin mixture, incorporating them very gently with a spatula to avoid losing air. 6. Pour the batter into a baking tray lined with parchment paper. Bake in a preheated oven at 180 degrees for 20 minutes. Test with a toothpick to see if it’s done, then let it cool on a rack. 7. The remaining pumpkin is baked in the oven, then the pulp is pureed with a blender and left to cool for use in the cream. 8. Meanwhile, prepare the krantz: caramelize a few tablespoons of sugar, add whole nuts, mix to coat well in caramel, and pour onto an oiled baking sheet to cool. Once cooled, chop with a blender. 9. Whip the cream until it thickens. Add the pumpkin puree, liqueur, and rum essence, continuing to mix well with a mixer. Spread the cream over the base with a spatula in an even layer and refrigerate for at least an hour for those who are eager. 10. When you take it out of the fridge, decorate it with krantz (pralined nuts or hazelnuts). The Pumpkin Fantasy recipe was suggested by Leah on the recipe forum. Serve the Pumpkin Fantasy cake after the cream has set.
Ingredients: BASE: 5 eggs, 100 grams of chocolate (one bar), 200 ml of milk, 100 grams of sugar, 80 grams of butter, 200 grams of flour, 100 grams of walnuts, pumpkin (for the base we will use only four tablespoons of grated pumpkin), 1 teaspoon of orange essence, 1 teaspoon of almond essence, 1 packet of baking powder. CREAM: 500 ml of whipped cream, 200 grams of baked pumpkin puree, 100 ml of whiskey cream liqueur (I used a marula cream liqueur), 1 teaspoon of rum essence, two packets of whipped cream stabilizer.
Tags: walnut cake cake with cream pumpkin pie pumpkin recipes
