A Lovely Pumpkin Genoise Cake for Two

It was fun to share this elegant sponge cake featuring layers of creamy pumpkin mousse with my best friend and still be able to walk away (instead of stagger away for a post-food coma nap). 

Hidden in the middle of my favorite baking book is a beautiful photo of a slice of golden layered cake. It draws my attention every time I peruse The Williams-Sonoma Baking Book. The  recipe begins with “makes 10-12 servings.” As lovely as the image of that pumpkin mousse cake is, those words are where I stop reading and turn the page. But recently, I thought to myself that there has to be a way to scale this recipe down to create an intimate dessert for two. I thought my skills were up for the challenge.

The recipe lost nothing in pairing it down; the flavor is wonderful. My 6-inch springform helped turn out a decidedly cute cake, the perfect finale to our Thanksgiving meal for two. The mousse part of the recipe will make an extra cup, which we kept in two half-cup canning jars as a dessert for the next day.

Pumpkin Mousse Cake for Two

Ingredients for the Cake

  • 1 egg
  • 2 tbsp sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp unsalted butter, melted

Directions for the Cake

  1. Preheat an oven to 375°F. Line the bottom of a 6-inch round springform pan with parchment paper.
  2. In the bowl of a stand mixer, whisk together the egg and sugar by hand until combined. Place the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture registers 140°F on an instant-read thermometer, about 3 minutes. Put the bowl on the mixer fitted with the whisk attachment and beat on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes.
  3. Remove the bowl from the mixer. Sift 2 tablespoons of the flour over the egg mixture in two additions and carefully fold in with a large rubber spatula. Fold the third tablespoon of the flour into the melted butter, then fold back into the egg mixture.
  4. Pour the batter into the prepared pan and smooth the top. Bake until the top is browned, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake right side up.

Ingredients for Pumpkin Mousse

  • 1 1/4 tsp. (1/2 envelope) unflavored gelatin
  • 1 tbsp cold water
  • 1 cup canned pumpkin purée
  • 1/4 cup granulated sugar
  • tiny pinch salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tbsp good quality bourbon
  • 1 cup heavy whipping cream

Directions for the Mousse and Assembling the Cake

  1. Cut the cake into 2 equal layers.
  2. In a small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes.
  3. In a saucepan over medium heat, combine about 1/2 cup of the pumpkin purée, the granulated sugar and salt. Then heat, stirring, until the sugar dissolves.
  4. Stir in the softened gelatin and let cool to room temperature.
  5. In a bowl, stir the pumpkin mixture into the remaining pumpkin purée. Whisk in the cinnamon, nutmeg and bourbon.
  6. Using a stand mixer, whip the whipping cream to soft peaks. Using a large rubber spatula, gently fold one-third of the whipped cream into the purée, then fold in the remaining whipped cream, making a mousse.
  7. Peel off the parchment paper from the bottom cake layer.
  8. Put the layer, cut side up, into the bottom of a 6-inch round springform pan.
  9. Spread half of the mousse evenly over the cake. Trim 1/2 inch from the outside edge of the remaining layer. Center it, cut side down, on top of the mousse. Top with the additional mousse, pushing it between the cake and the pan and smoothing the top. Refrigerate until set, at least 4 hours or up to overnight.
  10. Divide the remaining mousse into two containers and store, covered, in the refrigerator.
  11. To remove, run a small knife around the inside of the pan. Open the springform and remove the pan sides.
  12. Cut into two pieces and serve.

 

Almond Bread Pudding with Cognac Caramel

bread pudding n

You don’t need to share an individual serving of sweet nutty bread pudding drizzled with cognac caramel sauce!

Heavy whipping cream is not readily available in Ulaanbaatar. This surprised me. Since the Mongolian culture is heavily tied to herding and to dairy, I assumed that whipping cream would be much easier to get than in remote Point Hope, Alaska, where we had to fly in this precious commodity. The plight of whipping cream difficulties has followed me across the globe. Well, that’s a bit overdramatic. I did come across heavy whipping cream in the one store that carries many western groceries here in UB. But at about $28 a liter, I decided it wasn’t worth it. Plus it was UHT (ultra heat temperature processed) in order to keep it shelf stable. My experience with UHT whipping cream is that it turns to butter with the slightest amount of whipping.

The other day, I noticed a box of a new product in the dairy section of a grocery store we frequently shop. Everything was in Korean, except for the words “whipping cream.” Since the price was reasonable and since I could not find anything that looked like “UHT” written anywhere, I took a chance. Boy, am I glad I did! Not only does this cream whip up beautifully, it is the best tasting whipping cream I have ever had.

As is often the case in Ulaanbaatar, a product is here one day and gone the next. Alas, I can no longer find this whipping cream, so I am using it sparingly. I hope it will show up again.

One of our favorites is bread pudding. Using pantry staples such as homemade French bread, toasted almonds, and good cognac, I baked a small batch of individual bread puddings. It was the perfect amount for us to enjoy and share with guests. And it was a delicious way to use some of the precious heavy whipping cream.

Almond Bread Pudding with Cognac Caramel

Ingredients

  • 1/4 cup almonds, chopped and toasted
  • 2 tbsp unsalted butter, melted
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp almond extract
  • 2 eggs, beaten
  • 2 1/2 cups French bread, cubed small

Ingredients for cognac caramel

  • 1/4 cup brown sugar
  • 3 tbsp heavy cream
  • 2 tbsp good quality cognac

Directions

  1. Preheat oven to 325 degrees F (160 degrees C). Grease 6 cups in a muffin tin. Set aside.
  2. Whisk together melted butter, milk, cream, sugar, cinnamon, nutmeg, almond extract and eggs in a medium bowl.
  3. Stir in bread cubes. Let sit for a few minutes to allow the bread to soak up egg mixture.
  4. Divide mixture equally into prepared muffin tin.
  5. Bake for 20 minutes.
  6. Add almonds to the tops of bread puddings and bake for 10 more minutes.
  7. Let the bread puddings cool in the tin for 10 minutes. While they are cooling, make the cognac caramel.
  8. Bring brown sugar and cream to a boil in a small pan and continue to cook for 2 more minutes. Sauce should thicken.
  9. Remove from hit and stir in cognac.
  10. Loosen the bread puddings from tin by cutting around the edges with a knife. Transfer puddings to individual plates.
  11. Drizzle cognac caramel sauce on each bread pudding and serve warm.

Two Monster-Sized Monster Cookies

Monster Size Monster Cookies n

Sometimes you need a big, soft, peanut buttery cookie stuffed with M&Ms and white chocolate chips.

OK, sometimes you need two. I love recipes measured in tablespoons and minutes, especially when they produce a soft cookie with an instant connection to childhood – and when there is enough to share with a friend.

Two Monster-Sized Monster Cookies

Ingredients

  • 2 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 1 large egg, beaten
  • 1/2 tsp vanilla extract
  • 2 tbsp peanut butter
  • 8 tbsp all-purpose flour
  • 4 tbsp quick oats
  • 1/4 tsp baking soda
  • pinch salt
  • 1/3 cup M&Ms
  • 2 tbsp white chocolate chips

Directions

  1. Preheat oven to 325 degrees F (160 C).
  2. Line baking sheet with parchment paper.
  3. In a large bowl, mix together first 6 ingredients.
  4. Stir in flour, oats, baking soda, and salt.
  5. Fold in M&Ms.
  6. Fold in chocolate chips.
  7. Divide dough in half. Scoop each half onto parchment-lined baking sheet. Flatten slightly.
  8. Bake for 20 – 22 minutes, until edges are slightly browned.
  9. Let cookies cool on baking sheet for about 10 minutes.

Recipe adapted from Sally’s Baking Addiction.

 

 

Molten Lava Chocolate Cake for Two

One bite reveals a dark, rich, molten chocolate center. Served warm, this dessert tastes like a celebration.

When we got word that the seller had accepted our offer for our new home, Jack and I both thought “Champagne!” With that not being possible in Point Hope, we went for the next best option – a gourmet celebration meal. Jack created a perfect dinner of seared strip steaks topped with bleu cheese and garnished with a sautéed medley of onions, mushrooms, and garlic. He served the steaks with carrots and parsnips sautéed with a hint of maple syrup. Foil-wrapped baked potatoes and sour cream finished off the plate.

My contribution was dessert. I had read several recipes for molten lava chocolate cake that sounded just right – rich, warm, chocolate and sized to serve individually. I adapted my version from a blog that had scaled down the recipe to two.

Jack had purchased these beautiful ramekins when he lived in Japan. My original thought was to serve the cakes in the ramekins as pictured. I decided to experiment with mine and inverted it. The jam spread perfectly under the cake. I dusted the inverted cake with a bit more powdered sugar. It was a perfect end to a perfect meal.

Molten Lava Chocolate Cake

adapted from Sweetebakes

Ingredients

  • 1/4 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter
  • 1/2 cup powdered sugar, plus extra for garnish
  • 1 egg
  • 3 tbsp all purpose flour
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 400 degrees F. Butter two ramekins and place on baking sheet. Set aside.
  2. In a double boiler, melt chocolate chips and butter, stirring until smooth.
  3. Scrape chocolate mixture into a bowl and add powdered sugar. Mix until incorporated.
  4. Add egg and whisk until smooth.
  5. Stir in flour and vanilla extract until smooth.
  6. Pour batter into prepared ramekins and transfer baking pan to oven.
  7. Bake for 12 minutes. Cakes should puff to surface of ramekins.
  8. Allow to sit for 1 minute.
  9. Place a dollop of raspberry or peach jam on cake before inverting onto plate.
  10. Dust with powdered sugar to garnish.

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