Cakes Chocolate: Choc Pumpkin Torte by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Cakes Chocolate >> Choc Pumpkin Torte


	Choc Pumpkin Torte

		Pumpkin Torte makes 8 to 10 servings 4 eggs, separated 3/4 cup plus 1 tablespoon sugar, divided 1/2 cup all-purpose flour 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup water 1 teaspoon vanilla extract Pumpkin Filling(recipe follows) Chocolate Glaze (recipe follows) slivered almonds (optional) Heat oven to 375 degrees F. Line a 15 1/2 by 10 1/2 by 1-inch jelly roll pan with foil; generously grease foil. In large mixer bowl, beat egg yolks on medium speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Sti r together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan. Bak e 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely. Meanwhile, prepare pumpkin filling. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup pumpkin filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread chocolate glaze over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftovers. Pumpkin Filling 1 cup pumpkin puree 1/4 cup all-purpose flour 1/3 cup butter or margarine, softened 3 tablespoons shortening 1 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1-3/4 cups powdered sugar In small saucepan, combine pumpkin and flour; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely. In small mixer bowl, beat butter and shortening until creamy; add spi ces. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2 1/4 cups filling. Chocolate Glaze 1 tablespoon butter or margarine 2 tablespoons cocoa powder 1 tablespoon water 2/3 cup powdered sugar 1/4 teaspoon vanilla extract In small saucepan over low heat, melt butter; add cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until of desired consistency. About 1/2 cup glaze.