PUMPKIN FUDGE TORTE

Pumpkin Fudge Torte image

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte's denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

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Ingredients

3/4 cup/170 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 1/4 cups/275 grams dark brown sugar
1/2 cup/45 grams unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters pumpkin purée (not pumpkin pie filling)
2 large eggs, at room temperature
3/4 cup/95 grams all-purpose flour
1 cup/240 milliliters heavy cream
4 tablespoons/30 grams confectioners' sugar
1/3 cup/80 milliliters pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
Pumpkin pie spice or cinnamon

Steps:

Heat oven to 325 degrees. Butter an 8-inch springform pan.
Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.