Pumpkin & Milk Chocolate Mousse Cake with Caramel Sauce

Recipe courtesy of Alyeska Resort, Seven Glaciers

Pumpkin and Milk Chocolate Mousse Cake

Pumpkin sponge

8 oz. cake flour

1 t ground cinnamon

ΒΌ t ground nutmeg

8.75 oz eggs

20 oz granulated sugar

15 oz pumpkin puree

Milk chocolate mousse

10.5 oz milk

.25 oz powdered gelatin

1.5 oz cold water

16.5 oz milk chocolate

4.25 oz whipped cream

Spiced pumpkin chocolate cream

5 oz milk

1 cinnamon stick

1/8 t ground nutmeg

1/8 t ground ginger

14 oz heavy cream

4 oz egg yolks

2.5 oz granulated sugar

4.25 oz chocolate

2 oz pumpkin puree

Bourbon caramel sauce

12 oz granulated sugar

8 oz water

8 oz heavy cream

2 oz bourbon

2 oz butter

1 t vanilla

Pumpkin brittle

8 oz sugar

4 oz water

1/8 tsp salt

4 oz raw pumpkin seeds

Preheat oven to 350 F. Grease and flour the bottom of one 10" cake pan. Sift the flour, nutmeg, cinnamon and baking soda. Whisk the eggs and sugar until light and fluffy. Whisk in the pumpkin gently. Fold in dry ingredients. Pour into the prepared pans and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.

For the mousse, bloom the gelatin in the cold water. Heat the milk and add the gelatin. Pour the mixture over the chopped milk chocolate to melt. Cool the mixture down to 95 degrees or until the mixture feels warm but not hot. Whip the cream to soft peaks and fold into the chocolate mixture.

For the chocolate cream, scald milk, spices and heavy cream, cover and set aside for 30 minutes. Strain. Cream yolks with sugar and whisk into milk mixture. Heat slowly to 185 degrees until thick using a rubber spatula stirring constantly. Pour over chopped chocolate and whisk until smooth. Pour into desired molds or onto a sheet pan and freeze.

For the caramel sauce, place sugar and water in a heavy-bottomed sauce pot. Stir to combine and wash the sides with a little water to remove any sugar. Heat without stirring until the mixture is dark brown and smells caramelized. Whisk in cream slowly and carefully as the mixture will bubble and rise up in the pot. Add bourbon. Remove from heat and add butter whisking until melted. Add vanilla.

For the brittle, bring sugar, water, and salt to a boil over moderate heat, stirring until sugar is dissolved. Cook mixture without stirring, washing down any sugar crystals from the sides of the pan with water until it reaches 238 degrees. Remove from heat and stir in seeds or nuts, continue stirring until syrup crystallizes. Return pan to moderate heat and cook, stirring constantly, until sugar melts completely and turns a deep caramel color. Roll out in between parchment paper. Remove top parchment as soon as possible and cut immediately or let cool and break into pieces. Cut the pumpkin cake into two or three layers and alternate cake, chocolate cream, and chocolate mousse as desired in pan or mold of choice. Garnish with caramel sauce and pumpkin brittle.