For times when a pie or a cake simply is not enough.

PIECAKEN is a whole pie baked inside of a cake. Any cake. Any pie. PIECAKEN has endless flavour combinations, which is why this web page exists. So when a pie or a cake simply is not enough, turn to this page for recipes, ideas, photos and events dedicated to PIECAKEN. It is a celebration all on its own, baked into one delicious dessert.

Saturday, October 10, 2015

Pumpkin PIECAKEN: Pumpkin Pie in a Milk Chocolate Fudge Cake

Here is a delicious idea for a Thanksgiving PIECAKEN! A pumpkin Pie in a Milk Chocolate Fudge Cake topped with a pumpkin-spiced milk chocolate ganache and buttercream - delicious!





I originally posted this one as an idea for a PIECAKEN only, but some people have been asking for the recipe, so here it is:

Recipe: Pumpkin Pie in a Flourless Milk Chocolate Cake PIECAKEN

First, make or buy a Pumpkin Pie.  You can use my recipe here from my Cheesecake Pumpkin Piecaken recipe to make a pumpkin pie from scratch: http://piecaken.blogspot.ca/2013/11/recipe-for-pumpkin-pie-in-vanilla.html. Once you have a pumpkin pie, you can make your flourless milk chocolate cake (this recipe is doubled, so if you just want a flourless milk chocolate cake, cut the recipe in half an bake for 40 minutes in a 9" springform pan.

First up: Preheat your oven to 350 degrees F.

1. Melt together 20 ounces of milk chocolate with 1/2 pound of butter in a stainless steel bowl over a double boiler or in the microwave (in plastic or glass bowl) for 2 minutes and stir until melted.
2. Once melted, add 1.5 cups of sugar and stir.
3. Add 8 eggs and beat briefly with a hand mixer.
4. Add 1 tsp of real vanilla extract.
5. Pour half the mix into the bottom of a 9" springform pan lined with parchment paper.
6. Flip your cooked pumpkin pie upside-down onto the batter, in the center.
7. Pour the rest of the batter on top of the pie and spread around into the sides until you have a level coating.
8. Bake in a preheated 350 degree F oven for 1 hour (check it and add 10 minutes if it looks undercooked in the middle - piecakens can be unpredictable at times).
9. Run a knife around the outside of the cake (inside of the springform pan) then let cool on counter for several hours, then refrigerate.
10. Flip out and over (so your pie is right-side-up) onto a serving plate. Top with topping recipe below.

Topping:

Heat 1/2 cup cream in a small saucepan until it just reaches boiling point. Pour over a bowl of 8 ounces of chopped milk chocolate. Stir until smooth and then pour over the cake, letting some drip down the sides. Chill the cake and then decorate as you wish, with Pumpkin-spiced buttercream icing or crunchy caramel bits, or whatever you like!

11 comments:

  1. Replies
    1. Hi! Sorry about that, this is the only one I didn't provide a recipe for - it was just to provide ideas on what can be done. The pumpkin pie recipe is on the Pumpkin Cheesecake Piecaken page: http://piecaken.blogspot.ca/2013/11/recipe-for-pumpkin-pie-in-vanilla.html and I added the recipe for a flourless milk chocolate cake above... Good luck with your piecaken baking!

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  3. Oh my piecaken! This looks to die for!! Anyone have a fork?

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  5. Hi, thanks for the recipe. Pumpkin Pie in a Milk Chocolate Fudge Cake i love cake and chocolate products .

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  6. I just made this cake for Thanksgiving. It was very dry on the top and edges after 1 hour and 15 minutes, but the center was just barely done. It also expanded so high out of the pan that when it cooled it collapsed and broke. I actually baked it at 335 F, but I think Next time I will cook it until the top has just set.

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    1. I am sorry to hear that it didn't work for you the first time. It can take quite a few tries at Piecaken before perfecting them - especially since everyone's oven heats and bakes differently. Definitely bring the temp up to 350F next time. You can also try pouring the bottom layer and addind the pie, then bake 10-15 minutes and pour the top layer (which will be the sides which get dry fastest), and then bake the remaining amount of time. Also, with this cake, taking a day to let it set helps. Since there is a lot of chocolate in it, it will often set like a soft truffle after a day, making it easier to slice.
      I hope that helps! I'm sure it was tasty regardless. :-)

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  7. الان فى جميع المحافطات احصل على صيانة دورية من توكيل صيانة يونيفرسال لاجهزة الكهربائية باقل الاسعار فقط تواصل مع خدمة عملاء يونيفرسال

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