Espresso Cakes with Pumpkin Filling and White Chocolate Curls
Show: Quick Fix Meals with Robin Miller
Episode: Give Thanks
Rate This RecipeRead users' reviews (4)
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Total Reviews: 4
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By eileen rene
Glendale, CA
on November 26, 2007
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Besides using the sponge cakes and pumpkin pie filling from an actual pie, I used a white chocolate coconut bar (my husband bought it by mistake instead of just a white chocolate bar, and in addition added curls of a dark chocolate bar. I also used cappuccino instead of espresso. I covered the sponge cake completely with the cappo. I also put mini marshmallows around the edges of the cake and a few on top of the cakes. It was a hit, no complaints and none left out of 15 people!
By Chef #848363
Orange, MA
on March 02, 2007
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VERY interesting recipe, and my 4 taste-testers liked the final version. We jazzed it up -- we bought the seasoned pumpkin and added some heavy cream (also tested with Ricotta -- tasted great but looked too granular -- and whipped cream cheese, which was also good, but requires lots of blending. They still looked too plain, so we dusted them with sifted confectioner's sugar. If I had it I would have added a mint leaf or something too. Very good, coffee not too overwhelming at all.
By bjbalow_6093101
San Rafael, CA
on November 20, 2006
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Easy to do, very cute presentation, but way too dry.
By alpurv
Knoxville, TN
on November 13, 2006
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I tried this for guests last night to test for Thanksgiving. I strongly suggest you bake the canned pumkin like you would in a pie shell. It needs the custardy consistency of the eggs and evaporated milk. The pumpkin straight from the can was too raw tasting. I will try it again and feel sure with this simple change it will be very good.