Pumpkin Chocolate Tort
melissa
Meg made this for Thanksgiving one year when we were still in Trophy Club.
ingredients
- 1 15 oz can pumpkin puree
- 3 large eggs
- 3/4 c firmly packed light brown sugar
- 8 oz creme fraiche
- 1 t ground cinnamon
- 1 t ground ginger
- 1/4 t ground nutmeg
- 1/4 t salt
- 1/8 t ground cloves
- 2 oz best quality semi sweet chocolate
- 1 chocolate crust
directions
- 1
Preheat over to 350. In medium bowl, whisk pumpkin, sugar, creme fraiche, eggs, and all spices until smooth. Pass through a fine sieve over a clean bowl. Discard solids. Pour filling into prepared crust.
- 2
Bake until filling is set - about 40 minutes. Transfer to a wire rack and cool about 30 minutes.
- 3
Melt chocolate in a double boiler, stirring occasionally.
- 4
Drizzle melted chocolate over cooled tort. Refrigerate until well set, at least 1 hour up to one day.
Source: Meg
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