Name: Chocolate fridge cake with pumpkin cream
Yield: 0 serving
Cuisine: Chocolate
Ingredients: 500.00 g milk chocolate broken into squares; 625.00 ml cream fresh, chilled; 65.00 ml icing sugar; 10.00 ml vanilla essence; 24.00 Marie biscuits crushed; 100.00 g pecan nuts coarsely chopped; 65.00 ml pumpkin purèe, cooked, cold; 1.00 ml cinnamon ground; nutmeg ground, pinch; pecan nuts whole

Recipe Disclaimer

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Ingredients (10)

500.00 g	milk chocolate — broken into squares
625.00 ml	cream — fresh, chilled
65.00 ml	icing sugar
10.00 ml	vanilla — essence
24.00	Marie biscuits — crushed
100.00 g	pecan nuts — coarsely chopped

PUMPKIN CREAM

65.00 ml	pumpkin — purèe, cooked, cold
1.00 ml	cinnamon — ground
	nutmeg — ground, pinch
	pecan nuts — whole

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Method:

Spray a 28 x 11 x 8 cm loaf tin with non-stick spray and line with plastic wrap.
Melt the chocolate in the microwave oven. Stir until smooth and cool slightly.
Whip the cream and icing sugar until stiff. Add the vanilla essence and mix lightly. Set aside 125 ml (1/2 c) of the cream mixture for the pumpkin cream. Add the chocolate and fold in well. Add the Marie biscuit crumbs and pecan nuts. Fold in lightly. Turn into the prepared loaf tin and freeze for a few hours or overnight if possible until firm. Remove the cake from the fridge about half an hour before serving so it is easier to slice.
Blend all the ingredients for the pumpkin cream with the reserved cream mixture and decorate the fridge cake with the mixture. Add the final touch with pecan nut halves, if preferred.
Makes a medium-sized cake.