Halloween Cake with Pavesini, the easy and quick recipe for a Charlotte cake that will win over both adults and children.
If you love Pavesini (… I don’t know anyone who doesn’t!) and you love Halloween, this recipe is made just for you!!
Today, in fact, while we wait for the darkest party of the year, I’ll tell you how to prepare a “scary” Pavesini cake! A delicious cream of pumpkin, ricotta and cinnamon and some light, versatile cookies will help us present a fun and indulgent Charlotte cake with autumnal colors and flavors that will make everyone fall in love at the first creamy bite!
Let’s go to the kitchen: I’ll tell you how to prepare it, but as always, first I remind you that if you want to stay updated on all my other recipes with Pavesini, you can follow my Facebook page and my Instagram profile.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Halloween, Autumn, Winter
Ingredients
- 1.3 lb Delica pumpkin (about 1.3 lb (600 g); you will need about 1 1/2 cups (approx. 350 g) of cooked pulp)
- 1 3/8 cups ricotta (well drained)
- 4.2 oz granulated sugar
- 2.6 oz dark chocolate chips
- to taste ground cinnamon
- to taste orange zest (organic)
- 1 pinch nutmeg
- 1 teaspoon vanilla extract
- 5.3 oz dark chocolate (for the ganache)
- 1/3 cup heavy cream (or cooking cream, for the ganache)
- to taste chopped pistachios (for finishing)
- to taste Pavesini (cocoa)
- to taste Pavesini (classic)
- 3 gelatin sheets leaf gelatin (about 3 sheets (approx. 6 g))
- to taste white chocolate (for decorations)
- to taste dark chocolate (for decorations)
Tools
- Cake pan Springform pan, 8.7 in (22 cm)
- Microwave oven
- Blender
- Sieve
- Parchment paper
- Bowls
Preparation
To prepare this autumn-inspired dessert, use exclusively a Delica pumpkin: its dense, smooth texture is perfect for obtaining a rich, stable cream. Rinse the pumpkin and peel approximately 1.3–1.7 lb (about 600–770 g). Wrap it in parchment paper and cook in the microwave for 20 minutes at 750 W, then let it rest for 10 minutes. Alternatively, wrap it in parchment and then in foil and bake in the oven at 356°F (180°C) for about 45 minutes or until very soft. Mash the cooked pumpkin with a fork and pass the pulp through a sieve; take about 1 1/2 cups (approx. 350 g) of the sieved pulp. Sieve the ricotta as well so it is dry and well drained, then combine it with the pumpkin pulp. To obtain well-drained ricotta, start from 1.1 lb (about 500 g) of fresh ricotta and place it in the fridge in its basket or in a colander so that the whey can drip into a container underneath. Mix the pumpkin pulp and the ricotta together, add the cinnamon (I use a full teaspoon), vanilla, nutmeg, orange zest and mix well. Soak the gelatin sheets in cold water, squeeze them out and dissolve them in 2 tbsp (30 ml) of hot water, then add them to the ricotta and pumpkin cream and blend. Line a springform pan with parchment paper, and cover the sides with a strip of the same or with acetate tape. Arrange cocoa Pavesini and classic Pavesini on the bottom of the pan, cover with the cream and make another layer of Pavesini, alternating both types. In total you should make three layers of cream interspersed with the cookies, making sure the top layer is cream. Refrigerate for one hour. Heat the cream, add the chocolate and let everything melt over a bain-marie, stirring often until you obtain a smooth, shiny ganache; then spread it over the cake and sprinkle with chopped pistachios. Refrigerate again for at least 2 hours. In the meantime, melt some chocolate and using a disposable piping bag with a small hole, decorate some Pavesini of both colors with typical Halloween designs. Unmold the cake and decorate the sides by alternating cocoa Pavesini with classic ones. Tie ribbons around the cake and close them in a bow, then arrange the decorations.
Let rest for another half hour in the refrigerator and our Halloween Cake is ready to be served.
Storage and tips
Store the cake in the refrigerator, well covered in a suitable container, and consume within 24–36 hours.
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