The Halloween dessert with pumpkin and chocolate is easy to make, has a truly unique taste, and is enjoyed by both kids and adults. A base of Soft pumpkin sponge cake, covered with milk cream. To finish, a sprinkle of bitter cocoa and a delicious cookie decorated with a small bat. Really simple to make, but a must-have for the scariest party of the year, perhaps together with:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4/5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Halloween dessert ingredients
- 5.3 oz yellow pumpkin
- 3.5 oz 60% dark chocolate
- 1/2 cup butter
- 3 tbsp sugar
- 1/2 cup all-purpose flour
- 1 pinch salt
- 1 packet baking powder
- as needed cookies
- 7 oz vegetable whipping cream
- 5 oz condensed milk
- 1 tsp wildflower honey
Tools
- 4 bowls
- 1 Hand whisk
- 1 Blender / Mixer
- 1 Baking pan
- 1 Fork
- 1 Knife
- 4 Small cups
- 1 Spatula
- 1 Piping bag
- 1 Electric whisk
Halloween dessert steps
Start by cleaning the pumpkin, slice it and soften it in the oven at 350°F for about 25/30 minutes, once ready, blend it to create a puree. Meanwhile, pour the dark chocolate into a bowl.
Add the butter and sugar, melt in the microwave or in a double boiler, let it cool a bit and add the pumpkin puree. Mix well with a hand whisk.
Add the sifted flour and baking powder, a pinch of salt, and a slightly beaten egg. Mix all the ingredients with a hand whisk until you get a homogeneous and creamy mixture.
Butter a baking pan and pour the mixture, level it well and bake in the oven at 350°F for about 25 minutes, remember that the cooking time is indicative, always adjust by your oven.
In the meantime, prepare the milk cream:
N.B. The cream and condensed milk must be cold from the fridge.
Start whipping the cold cream with the electric whisk, it should not reach stiff peaks but be semi-whipped. Add the condensed milk, still cold, and 1 teaspoon of honey. Continue to whip until you get a nice compact, soft, and velvety cream.
Start assembling your dessert: put the crumbled sponge cake into each small cup and add the milk cream.
Add more crumbled sponge cake and again milk cream. A nice sprinkle of bitter cocoa, then let it rest in the fridge for at least an hour. Before serving, decorate with cookies and bats, an monstrously good treat, let me know!
Halloween dessert storage
The Halloween dessert should be kept in the fridge, but before serving, I recommend leaving it at room temperature for at least 15 minutes, you’ll feel the creaminess!
“To make the bats, just draw them on black cardboard and cut them out.”
