PUMPKIN FUDGE TORTE
With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte's denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Butter an 8-inch springform pan.
- Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
- In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
- Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
- Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
- Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
- Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
- Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.
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Tufatjol hossen
[email protected]Overall, this was a good recipe. I'd make a few changes next time, but I'd definitely make it again.
Spartan Waiter !
[email protected]This torte was a bit too expensive to make. I think I'll try finding a more budget-friendly recipe next time.
Chad Schwindamann
[email protected]This torte was a bit bland. I think I'll try adding some spices to the batter next time.
Helen Abigail Lemus
[email protected]This torte was a bit too dense for my taste. I think I'll try using a different recipe for the cake layers next time.
Wiowi Qjwj
[email protected]The crust was a bit dry. I think I'll try using a different recipe for the crust next time.
shabeeb aziz
[email protected]This torte is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
bush Benard
[email protected]I used a gluten-free flour blend to make this torte, and it turned out great! It's a delicious and allergy-friendly dessert.
Rak Mut
[email protected]This torte is a bit time-consuming to make, but it's worth the effort. The flavor is incredible, and it's sure to impress your guests.
Jeffery channel
[email protected]I'm not a baker, but this recipe was easy to follow. The torte turned out beautifully, and it tasted even better than it looked.
Sandra Eva
[email protected]This was the perfect dessert for my fall party. It's festive, delicious, and easy to make.
Raj Tamang
[email protected]This torte is a showstopper! I made it for a potluck, and it was gone in minutes. Everyone raved about the flavor and texture.
pasisi o ngo
[email protected]I'm not a huge fan of pumpkin, but I loved this torte. The chocolate and fudge flavors really balance out the pumpkin flavor, making it a dessert that everyone can enjoy.
Naveed Bux
[email protected]This was my first time making a torte, and I was pleasantly surprised at how easy it was. The fudge layer is rich and decadent, and the pumpkin layer is light and fluffy. The two layers complement each other perfectly.
Buju Banton
[email protected]I've made this torte several times now, and it's always a crowd-pleaser. The instructions are easy to follow, and the results are consistently delicious. I love that it can be made ahead of time, so I can relax and enjoy my guests on the day of the p
Waqar Wiki
[email protected]This pumpkin fudge torte was a hit at my Thanksgiving gathering! The combination of pumpkin, chocolate, and fudge was divine, and the crust was perfectly crumbly. I'll definitely be making this again for Christmas.