Pumpkin pie

Ingredients for 1 servings:

• 1 cake base (dark sponge cake or fruit cake base)
• 75 g chocolate coating (semi-sweet)
• 1 tbsp cocoa powder
• 25 g butter
• 3 egg whites
• 4 tbsp sugar
• 4 sheets of white gelatin
• 350 g pumpkin flesh, pickled or cooked
• 4 tbsp sugar
• 2 cl cherry brandy
• 2 packets of vanilla sugar
• 200 g whipped cream, 2 egg whites
• 100 g semi-sweet chocolate coating, for sprinkling
• 1 orange(s), with grated peel

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

The cake consists of two different mousse toppings. For the chocolate mousse, cut the chocolate coating into pieces, melt it with the cocoa and butter in a double boiler. Beat the egg whites with the sugar until stiff peaks and carefully fold them into the chocolate mixture. Spread it on the sponge cake and let it set in the refrigerator. For the pumpkin mousse, soften the gelatin. Simmer the pumpkin with a tablespoon of sugar, a pinch of cinnamon, orange juice, and orange zest for about 10 minutes, then puree. Dissolve the gelatin in the mixture, stir in the vanilla sugar. Chill until the mixture begins to set slightly. Beat the cream and egg whites separately with the sugar until stiff peaks form. First fold the whipped cream and then the egg whites into the mousse. Spread it over the chocolate mousse in a dome shape. Refrigerate for at least two hours. Sprinkle with grated chocolate coating before serving.