Steps to Make Shortcrust Pastry Desserts Chocolate

Pumpkin Chocolate Dessert Cake

Roll out the pastry to a thickness of 3 mm on a lightly floured surface.

Recipe Summary Pumpkin Chocolate Dessert Cake

This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!

Ingredients | Shortcrust Pastry Desserts Chocolate

2 ⅔ cups all-purpose flour

⅔ cup unsweetened cocoa powder

1 ½ tablespoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

¾ cup butter

2 cups white sugar

⅓ cup applesauce

3 eggs, beaten

½ cup heavy cream

1 (15 ounce) can pumpkin

1 cup brown sugar

½ cup butter

⅓ cup heavy cream

1 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.

In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.

Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.

Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

Info | Shortcrust Pastry Desserts Chocolate

prep: 20 mins cook: 40 mins total: 1 hr Servings: 12 Yield: 1 - 9 inch layer cake

TAG : Pumpkin Chocolate Dessert Cake

Fruits and Vegetables, Vegetables, Squash,

Images of Shortcrust Pastry Desserts Chocolate

Shortcrust Pastry Desserts Chocolate / Bocconotto is a small italian dessert consisting of a shortcrust pastry shell filled with various ingredients depending on the region.