Pumpkin Parfait with Chocolate Lava Cake

This delightful recipe combines the rich flavors of pumpkin and chocolate in a stunning dessert experience. The pumpkin parfait is a creamy, aromatic delight that perfectly complements the intense chocolate flavor of the lava cake, creating a unique and sumptuous dessert combo. You start with a pumpkin mixture seasoned with lime and a hint of rum, adding an exotic touch. The pumpkin parfait is layered and frozen for a refreshing contrast to the warm, molten center of the chocolate cake. Once baked, the chocolate lava cake reveals a gooey interior that flows out, delighting both the eyes and the palate. Serve it with a generous scoop of the pumpkin parfait, balanced with the tartness of raspberries and the nuttiness of hazelnuts. This dessert not only satisfies your sweet tooth but also impresses with its visual appeal and contrasting textures. It's an ideal choice for a dinner party where you aim to wow your guests with something extraordinary.

Ingredients

Main Ingredients for Pumpkin Parfait

• 150 g pumpkin puree (from around 200 g fresh pumpkin)
• 2 egg yolks
• 3 tbsp sugar
• 1 lime (juice and zest)
• 100 ml heavy cream
• 1/2 packet classic cream cheese
• Rum essence or rum
• 1/3 tsp turmeric for enhanced color

Main Ingredients for Chocolate Lava Cake

• 70 g dark chocolate (85%)
• 50 g butter
• 20 g cocoa powder
• 120 g flour
• 115 g sugar
• 2 whole eggs and 2 egg whites
• A pinch of salt

Filling for Lava Cake

• 50 g butter
• 2 tbsp sugar
• 2 tbsp cocoa powder
• 2 tbsp classic cream cheese

For Serving

• Raspberries
• Hazelnuts
• Raspberry jam
• A bit of chocolate

Preparation Time

• Total Time: 180 minutes

Step-by-Step Instructions

1. Prepare the Filling: In a saucepan, melt butter, sugar, and cocoa until smooth. Remove from heat and mix in cream cheese. Pour into small molds and freeze for 2-3 hours.
2. Make the Pumpkin Parfait: Cook the pumpkin using a bain-marie method until tender and thick. Add lime zest and juice, then blend until smooth and strain.
3. In a small pot, combine egg yolks with 1 tbsp sugar. Stir in the pumpkin puree and heat until creamy, approximately 7 minutes. Cool the mixture.
4. Whip heavy cream with remaining sugar and cream cheese until peaks form. Fold in the cooled pumpkin mixture and turmeric. Pour into containers and freeze for at least 2-3 hours.
5. Chocolate Lava Cake Preparation: Preheat the oven to 200°C (392°F). Grease baking molds with butter, dust with cocoa, and refrigerate.
6. Melt chocolate and butter together, then cool.
7. Beat eggs and egg whites with salt and sugar until fluffy, about 10 minutes using a low-power mixer.
8. Sift flour and cocoa together.
9. Gently fold the chocolate-butter mix into the egg mixture, ensuring it's warm, not hot.
10. Sift the flour-cocoa mix into the egg-chocolate mixture and combine gently until smooth.
11. Take molds from the fridge, pour half the batter, then add frozen filling in the center, and cover with remaining batter.
12. Bake the cakes for approximately 12 minutes in the preheated oven.
13. Present Immediately: After baking, serve within 10 minutes to enjoy the molten center.
14. While cakes bake, prepare serving plates with ground hazelnuts, a scoop of pumpkin parfait, and decorative chocolate drizzle.
15. Place cakes on plates, flip carefully, and garnish with raspberry jam and fresh raspberries.
16. Enjoy watching the filling flow out when cutting the cake.
17. Relish the warm chocolate with the cold and aromatic pumpkin parfait.
18. Engage guests with the dramatic presentation and flavor contrast.
19. Caution: Adjust baking time based on mold size and material to avoid overcooking.
20. Savor the Moment: Delight in the rich, creamy, and warm flowing chocolate juxtaposed with the cold, flavorful pumpkin parfait.

Tips

• Substitute Rum: Replace with vanilla essence if alcohol is not preferred.
• Chocolate Type: Use higher cocoa content for a more intense flavor.
• Dietary Adjustments: Opt for vegan butter and plant-based cream for a dairy-free version.

Nutrition (per serving)

• Calories: Approx. 450
• Protein: 6 g
• Fats: 28 g
• Carbohydrates: 45 g

Variations

• Gluten-free: Swap regular flour with almond flour or a gluten-free blend.
• Nut-free: Replace hazelnuts with seeds or omit them altogether.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for complementary flavors.
• Add a touch of mint for a refreshing palate cleanser.
• Serve with fresh berries or compote for added freshness and tang.

Best Places

• Ladurée Paris - Renowned for its desserts, offering a touch of Parisian elegance. Location: 75 Avenue des Champs-Élysées, Paris, France.
• Magnolia Bakery - Famous for classic American desserts with a twist. Location: 401 Bleecker St, New York, USA.
• Café Central - A historical café combining atmosphere with fine desserts. Location: Herrengasse 14, Vienna, Austria.
• Patisserie Sadaharu Aoki - Fuses French and Japanese desserts. Location: 35 Rue de Vaugirard, Paris, France.
• Cafe Demel - Known for luxurious cakes and pastries in a traditional setting. Location: Kohlmarkt 14, Vienna, Austria.
• Dominique Ansel Bakery - Home to innovative pastries and delectable desserts. Location: 189 Spring St, New York, USA.
• Café Sacher - Experience the original Sachertorte at its birthplace. Location: Philharmonikerstrasse 4, Vienna, Austria.
• Pierre Hermé - Acclaimed for intricate pastry creations. Location: 72 Rue Bonaparte, Paris, France.
• Cova Milano - Offers exquisite Italian pastries since 1817. Location: Via Montenapoleone, 8, Milan, Italy.
• Confiserie Sprüngli - Swiss excellence in confections and baked goods. Location: Bahnhofstrasse 21, Zürich, Switzerland.