Chocolate Caramel Pumpkin Torte Recipes

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CHOCOLATE-CARAMEL PUMPKIN TORTE



Chocolate-Caramel Pumpkin Torte image

I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 27

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup chopped walnuts, toasted
CARAMEL FROSTING:
1/2 cup butter, softened
1/2 cup caramel sundae syrup
1 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE FROSTING:
1/2 cup butter, softened
1/3 cup baking cocoa
1 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
GARNISH:
1/3 cup chopped walnuts, toasted
3 tablespoons milk chocolate English toffee bits

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla (mixture will appear curdled). Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in walnuts., Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For caramel frosting, in a small bowl, beat butter and sundae syrup until fluffy. Add confectioners' sugar and vanilla; beat until smooth., For chocolate frosting, in a small bowl, beat butter and cocoa until fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth., Trim cake edges; cut widthwise into fourths. Place one layer on a serving plate; top with half of the chocolate frosting. Top with another cake layer and top with half of the caramel frosting. Repeat layers. Sprinkle with walnuts and toffee bits. Chill until serving.

Nutrition Facts : Calories 569 calories, Fat 32g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE GANACHE PUMPKIN TART



Chocolate Ganache Pumpkin Tart image

I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, melted
FILLING:
1 can (15 ounces) pumpkin
3 large eggs
3/4 cup packed dark brown sugar
2 teaspoons grated orange zest
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup heavy whipping cream
GANACHE:
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Crystallized ginger, chopped, optional

Steps:

  • Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.

PUMPKIN CHOCOLATE DESSERT CAKE



Pumpkin Chocolate Dessert Cake image

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

Provided by sal

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 12

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 90.2 g, Cholesterol 120 mg, Fat 27.7 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 16.8 g, Sodium 333.6 mg, Sugar 63.5 g

CHOCOLATE-PUMPKIN TART



Chocolate-Pumpkin Tart image

Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 11

20 chocolate wafer cookies
2 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for pan
4 ounces semisweet chocolate, melted
1 1/2 cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
  • Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
  • In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
  • Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Nutrition Facts : Calories 250 g, Fat 13 g, Fiber 2 g, Protein 3 g

CHOCOLATE CARAMEL TARTS



Chocolate Caramel Tarts image

Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 dozen tartlets

Number Of Ingredients 15

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche
1 pinch of coarse salt
1/2 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, finely chopped

Steps:

  • Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
  • Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
  • Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
  • Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
  • Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

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