Pumpkin Bundt Cake with Chocolate Glaze and Pumpkin-Chocolate Truffle Centre
I dedicate myself to the versatile cucurbita cucurbitaceae this weekend as we Canadians celebrate Thanksgiving on Sunday, October 8th and Monday, October 9. And since everything is coming up gourds, I devoted my latest ramblings to pumpkins of posts past with an additional Action de Grâce 2006 recipe for my Pumpkin Bundt Cake with Chocolate Glaze and Pumpkin Chocolate Truffle Centre rounding up the list of 6. Enjoy this Thanksgiving Canada!
Pumpkin Spice Lamb Burgers, September 04, 2005
Quinoa Spicy Pumpkin, Apple and Dried Fruit Timbale, September 26, 2005
Gnocchi with Toasted Pumpkin Seed Pesto, October 1, 2005
Pumpkin Bread, October 10, 2005
Pumpkin Risotto and Pumpkin Arancini, October 31, 2005
Pumpkin Chocolate Truffles
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce butter, room temperature
Truffles
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter. Cover tightly with plastic wrap and refrigerate until chilled.
On a parchment lined cookie sheet, scoop mixture into medium to large sized balls using ann ice cream scoop. Place in refrigerator for 1 hour, or until chilled.
Pumpkin Bundt Cake
3 cup flour
1 tablespoon baking powder
2 teaspoons Soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
1 cup sugar
1 cup light brown sugar; packed
16 oz pureed pumpkin (canned or fresh)
1 cup oil
Glaze:
1 tablespoon butter
1 oz unsweetened chocolate
1 dash salt
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
2 tablespoons milk; or as needed
Cake
Sift the flour, baking powder, soda, pumpkin pie
spice and salt together; set aside. Beat the eggs until
flothy; add the sugars. Beat until very thick. Stir in the
pumpkin and oil, until smooth. Blend flour mixture
thoroughly into the creamed mixture. To assemble, ayer 1/2 the cake batter
into a greased and floured 10" bundt pan. Lay truffles side by side upon the first batter, around the bundt pan. Top with remaining cake batter. Bake in preheated 350 degrees F oven for
about one hour or until cake tester inserted near the
center comes out clean. Cool for 10 minutes before removing
from the pan. Cool completely on a wire rack. Drizzle the
glaze over the cake.
Chocolate Glaze
Melt the butter and chocolate, in a
small saucepan over low heat; stir in salt and vanilla. Add
the confectioners' sugar with enough milk to make the glaze
thin enough to drizzle over the cake.
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