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Print this Recipe    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.


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