Preheat oven to degrees F ( degrees C) Oil and flour two inch round spring form pans (it is also

possible to use one inch by inch pan) For more information about pans and about the use of parchment

paper for extremely easy cake turn out refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the

beginning of this chapter

CAKES

Sift dry ingredients together Combine liquids then stir into the flour mixture Pour into the prepared cake pans

Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes

should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly

clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too

dry and dense in this case

WALNUT FILLING

After toasting and glazing the walnuts place them in a food processor and grind for a minute Add oil and brown

rice syrup and process You don't want to create a smooth paste but you do want the mixture to be able to stick

together some Set aside until the cakes are ready

CUSTARD

Put agar flakes and water in a sauce pan and let sit for minutes

Combine remaining custard ingredients in a food processor and blend until very smooth

Lightly cook agar/water mixture for to minutes until agar is dissolved (keep pan covered as much as possible so

all the water does not evaporate)

Add the pureed pumpkin mixture to the pan with the agar and continue to cook for about minutes to fully

integrate all the ingredients

Leave half of the mixture in the pan so it can be poured over the top of the cake later and take the other half of

this custard and refrigerate it so it becomes firmer (this will be used to frost the edge of the cake so it should be

more like frosting)

ASSEMBLY

After the cakes have cooled place the bottom layer of the cake on a serving plate (with parchment paper under the

edges) Spread a thin layer of the custard mixture (use some from the sauce pan) over the top of the first cake

Then spread/lightly pat the walnut filling over the top of this layer Then spread another thin layer of custard

mixture over the walnut layer (these thin layers of pumpkin custard are to help hold the cake layers with the

walnut layer together) Then place the second cake layer on top of the first

Using the half of the custard mixture that is still in the sauce pan pour this on the center of the top of the cake

You don't want this custard to go down the sides but rather just create a thick custard layer on top

CHOCOLATE SAUCE

Blend all chocolate sauce ingredients (either in a small bowl with a fork or in a food processor or blender) Sauce

should be pourable

Drizzle the sauce over the custard to create four horizontal joined lines Drag a knife across the sauce in a similar

pattern to create a marbleized effect Set aside the remaining chocolate sauce to use when serving

GARNISH

Garnish top of cake with the toasted and glazed walnut halves

FINAL ASSEMBLY

If possible cover the cake and refrigerate to allow the top custard layer to set (maybe hour) At this point

remove the cake and the other half of the custard from the refrigerator Frost the edges of the cake with this

custard (it should be thick enough so when placed on the vertical edges of the cake it does not drip down)

When serving use the remaining chocolate sauce as as accent sauce (in small amounts)

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality