John Myers
Contents
show
Pumpkin and Chocolate Dream
The perfect pumpkin and chocolate dream recipe with a picture and simple step-by-step instructions.
For the dough
- 120 g Buttermilk
- 1 Small hokkaido pumpkin
- 170 g Soft butter
- 170 g Brown and white sugar
- 3 Eggs
- 1 Egg yolk
- 180 g Flour
- 75 g Cocoa
- 2 tsp Baking powder
- 0,5 tsp Baking soda
- 1 pinch Salt
- 1 Pä Vanilla sugar
For the frosting
- 200 g Cream cheese
- 180 g Powdered sugar
- Food coloring orange
- 0,25 tsp Cinnamon
- 200 ml Cream
For the glaze
- 200 g Dark chocolate 75% cocoa content
- 1 tbsp Butter
- 75 ml Cream
- 50 g Powdered sugar
- 1 tbsp Creme fraiche Cheese
For the apple filling
- 1 Big apple
- 250 ml Apple juice
- 30 g Sugar
- 1 tbsp Pudding powder
- Bake the base the day before. To do this, cut the Hokkaido into wedges. Bake in the oven on a baking sheet lined with baking paper for about 35-40 minutes at 180 degrees. Scrape the pumpkin flesh out of the skin and puree. Let cool down. Now stir together the buttermilk, 200 g pumpkin pulp and vanilla sugar. Beat the butter and sugar until frothy, gradually fold in the eggs. Mix the flour, baking powder, cocoa, baking soda and salt and slowly add and stir in the pumpkin mixture alternately.
- 2 Grease baking tins (20 cm in diameter) or line them with baking paper and pour a little more than half of the dough into each of the forms and the rest into the other. Bake at 160 degrees circulating air for about 35 minutes. Let cool down. Prepare the apple mixture the next day. To do this, peel and core the apple and cut into fine cubes. Bring the juice and sugar to the boil and stir in the pudding powder mixed in a little water, bring to the boil and set aside.
- Divide the thicker cake base crosswise. Lay the base on a plate, use the cake ring to fix it. Spread the apple mixture on. Place the next cake base. Now make the frosting: Mix the cream cheese with powdered sugar and cinnamon. Add food coloring to create a bright orange mass. Fold in the whipped cream.
- Spread 1 / 4 of the mass on the floor and put on the second, not divided floor. Let the cake cool for about 1 hour. Carefully remove the cake ring and distribute the remaining frosting evenly around the cake. Finally make the icing: To do this, heat the butter and cream and melt the chocolate in it with little heat. Bring 50 ml of water with the powdered sugar to the boil, simmer briefly and then stir in the creme fraiche. Stir the whole thing into the chocolate cream. Let it thicken a little in a cool place. Now put the mixture thickly on the cake with a lot of feeling and slowly pull it to the edge with a wide knife so that the mixture can run down. It is ideal if the “drops” do not run down onto the serving platter.
Facebook Comments