It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair in our Pumpkin-Chocolate Tart. This chocolate-lined crust has been subtly -- and seasonally -- spiced to complement the rich filling. A drizzle of melted chocolate on top ensures that your meal will end happily ever after.
The decoration for this cake was inspired by the majolica porcelain stand on which it's placed. The mocha genoise is soaked with coffee syrup and iced lavishly with mocha buttercream tinted shades of blue, green, rose, and violet.
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping. Pick up a crust at the store, or bake Our Favorite Pie Crust. Spread the meringue to the crust's edge so that it seals and doesn't shrink.