Pumpkin Chocolate Cake ~ Fall Comfort

This is my final post for my dessert series, Pumpkin ~ Fall Comfort.

This week I posted desserts on my blog which had pumpkin as an ingredient.

When I think of the Fall, I think of Pumpkins…it’s a Fall comfort.

Below are the pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

The Pumpkin Chocolate Cake recipe was created by Jacques Torres and Judith Choate.

I had the pleasure of meeting Jacques Torres at The French Culinary Institute while taking a pastry techniques course at FCI.

The cake recipe calls for a 6-cup bundt pan. I didn’t have this size pan. I used a 12-cup pan instead. Since I did not use the correct size bundt pan, my cake did not have the height which a 6-cup bundt pan would have produced. Will make it again because this cake is wonderful.

Nordicware makes this bundt pan.

Here are some details if you’d like to purchase one.

Platinum 6 cup Bundt Pan

Item Number: 51237

Smaller version of the Anniversary Bundt Pan. Great for dessert for a smaller group.

Original Cast Aluminum Bakeware provides fine details and superior baking performance. Distinctive premium nonstick interiors allow for quick release and easy cleanup. Heat reflective silver platinum exteriors ensure uniform browning. Limited Lifetime Warranty.

Product Dimensions

Length: 9.25 in (23.5 cm)

Width: 8.125 in (20.65 cm)

Height: 3.25 in (8.26 cm)

Now, off to the kitchen to bake. I will show the cake with powdered topping, not the chocolate glaze.

Pumpkin Chocolate Cake ~ Fall Comfort

From the book A Year in Chocolate by Jacques Torres and Judith Choate

Seen in the website cookstr.com

Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake

Ingredients

½ cup (1 stick) plus 1 tablespoon unsalted butter

¾ cup light brown sugar

2 large eggs, at room temperature

1 cup canned pumpkin purée

1¼ cups cake flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg  (I use pumpkin spice instead)

¼ teaspoon ground cloves  (I use pumpkin spice instead)

¼ teaspoon salt

3 ounces (½ cup) chopped 60% bittersweet chocolate

½ cup dried cranberries

½ cup chopped walnuts

POWDERED TOPPING - OPTIONAL

2 tablespoons confectioners’ sugar, optional

1 tablespoon Dutch-processed cocoa powder, optional

Chocolate glaze - optional

8 ounces bittersweet chocolate, finely chopped

1 cup heavy cream

Directions

1.     Preheat the oven to 350°F.

2.     Lightly butter and flour a 6-cup Bundt pan. Set aside.

3.     Roast the chopped walnuts for about 6-8 minutes. (Optional).

4.     Place the butter in the bowl of an electric mixer fitted with the paddle.

5.     Beat on medium speed to just soften..

6.     Add the brown sugar and beat for about 4 minutes, or until very light and creamy.

7.     Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.

8.     Add the pumpkin and beat to blend.(on low speed)

9.     Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.

10. Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.

11. When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.

12. Scrape the batter into the prepared pan.

13. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.

14. Remove from the oven and invert onto a wire rack..

15. Remove the pan and allow the cake to cool to room temperature.

16. When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:

Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

For a Chocolate Glaze:

For a more elegant cake, omit the dusting and drizzle the cooled cake with Chocolate Glaze.

1.     Place the chocolate in a heatproof bowl. Set aside.

2.     Place the cream in a medium heavy-bottomed saucepan over medium heat and bring to a boil.

3.     Immediately remove from the heat and pour over the chocolate.

4.     Let rest for a few seconds and then begin incorporating the cream into the chocolate by mixing with a rubber spatula.

5.     When well blended, drizzle over the cooled cake.

6.     Let stand for a few minutes to harden slightly before cutting.

SERVING:

Cut into slices and serve.

The cake will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.

RECIPE PHOTO TUTORIAL BY

CARMEN ORTIZ OF BAKING IS MY ZEN

Pumpkin Chocolate Cake ~ Fall Comfort

From the book A Year in Chocolate by Jacques Torres and Judith Choate

Seen in the website cookstr.com

Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake

Directions

Preheat the oven to 350°F.

Lightly butter and flour a 6-cup Bundt pan. Set aside.

(I used oil spray and cocoa flour. Next time will use butter.)

Roast the chopped walnuts for about 6-8 minutes. (Optional).

Place the butter in the bowl of an electric mixer fitted with the paddle.

Beat on medium speed to just soften.

Add the brown sugar and beat for about 4 minutes, or until very light and creamy.

Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.

Add the pumpkin and beat to blend.(on low speed)

(It looks curdled. But, it’s not a problem.)

Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.

Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.

When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.

Scrape the batter into the prepared pan.

Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.

Remove from the oven and invert onto a wire rack..

(Optional: Wait about 10 minutes before inverting cake.)

Run a knife around edges to loosen cake from the sides.

Remove the pan and allow the cake to cool to room temperature.

When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:

Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

Look forward to making this again using the correct pan size (6-cup bundt pan).
Will also try the chocolate glaze next time.

Here you can see the cranberries and chocolate pieces in the Pumpkin Chocolate Cake…so  good!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul



Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Below are the seven pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

Today’s cookie recipe is made by Peggy Cullen.  She wrote a book, Got Milk? The Cookie Book which contains the recipe I made.

The Lace Cookie Recipe (by Peggy Cullen) and my photo tutorial follow below.

I made the round cookie shape only. The instructions to make the cup and coronet shapes are listed

in the recipe below, however, I did not make these shapes and are not in the photo tutorial.

The Pumpkin Mousse recipe (by Rebecca Franklin -About.com Guide)

can be found below and the photo tutorial can be found on my

blog post, Pumpkin Mousse ~ Fall Comfort, dated 10/20/11.

 The combination of the crunchy pecan praline lace cookies and the

soft pumpkin mousse reminds me of

 Crème Brûlée without the need for a blowtorch.

This was my first time making these cookies. They came out large.

This cookie is so delicate. Some broke into pieces.

Next time, I’ll make the dough balls smaller for a smaller cookie size.

But, as it turned out, I liked the end result this go round.

I ended up making a cookie sandwich which serves as a plated dessert.

Must tell you…this recipe is a MUST TRY. It’s that good!

Check out other BLOGGERS who made this recipe:

FitFool

Menu Musings of a Modern American Mom 

 
Lace Cookie Sandwich With Pumpkin Mousse ~ Fall Comfort

By Peggy Cullen

Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 52 min

Prep 40 min

Cook 12 min

Yield: varies according to shape

INGREDIENTS

1/2 cup plus 2 tablespoons finely chopped pecans

1/4 cup all-purpose flour

2 ounces (1/2 stick) unsalted butter, softened

1/4 cup packed dark brown sugar

1/4 cup light corn syrup

Directions

1.      Preheat oven to 350 degrees.

2.      Chop pecans by hand or by food processor.

3.      In a small bowl, combine the finely chopped pecans and flour.

4.      In a small saucepan, combine the butter, sugar, and corn syrup.

5.      Bring to a boil.

6.      Remove from heat and stir the dry ingredients into a pan.

7.      Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

8.      With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below).

9.      Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.

10.  Bake about 12 minutes, or until the active bubbling subsides.

11.  Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.

12.  Working quickly, mold each into shape and set on a wire rack to cool completely.

13.  If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.

To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.

To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.

Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.

To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.

Fill with scoops of any flavor ice cream or sorbet that complements pecans

To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.

Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.

To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.

Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

photo recipe tutorial

by carmen ortiz of baking is my zen

Lace Cookie Sandwich With Pumpkin Mousse ~ Fall Comfort

By Peggy Cullen

Adapted by Carmen Ortiz of Baking is my Zen

Directions

Preheat oven to 350 degrees.

Chop pecans by hand or by food processor.

TIP: I like to roast the pecans first.

In a small bowl, combine the finely chopped pecans and flour.

In a small saucepan, combine the butter, sugar, and corn syrup.

Bring to a boil.

Remove from heat and stir the dry ingredients into a pan.

Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

(thickened stage)

With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see recipe).

TIP: I used a small ice cream scooper. I sprayed it with a bit of oil to prevent dough from sticking. However, even this small size was too big. The cookies spread out a lot.

Next time I will mold by hand and make them smaller.

Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.

Bake about 12 minutes, or until the active bubbling subsides.

Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.

Working quickly, mold each into shape and set on a wire rack to cool completely.

If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.

To make 24 cookies:

With moistened hands, mold level teaspoons of dough into balls.

Place about 12 balls on an ungreased baking sheet.

Follow the instructions above.

When the cookies are set but still flexible, transfer to a cooling rack.

Repeat with a second tray.

TO MAKE A PECAN PRALINE LACE COOKIE SANDWICH

WITH PUMPKIN MOUSSE

1.      Place cookie gently on plate.

2.      Pipe pumpkin mousse on cookie.

3.      Place another cookie gently on pumpkin mousse.

Pumpkin Mousse ~ Fall Comfort

By Rebecca Franklin (About.com Guide)

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 1 hour, 10 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 15 minutes

Makes 8 Servings

Ingredients

1 (15-oz) can pumpkin puree

1 cup heavy cream

¾ cup granulated sugar

¾ teaspoon cinnamon

¼ teaspoon pumpkin spice

Pinch kosher salt

1 ½ teaspoons vanilla extract

2 cups chilled heavy cream

DIRECTIONS

1.      PREPARING PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.

2.      Bring mixture to a gentle simmer, stirring frequently for 5 minutes.

3.      Remove pan from heat.

4.      Stir in vanilla extract.

5.      Chill at least 1 hour before preparing the mousse.

6.      PREPARING THE MOUSSE: Whip 2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

7.      Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture into the whipped cream until almost incorporated.

8.      GENTLY FOLD in the remaining pumpkin.

9.      Serve chilled.

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul