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1
Make the ganache: Place 10 ounces of the chocolate in a bowl.
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2
Reserve the rest for decoration.
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3
Bring cream and syrup to a boil.
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4
Pour over chocolate.
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5
Mix well with a whisk without incorporating any air.
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6
Place a piece of plastic wrap on the surface.
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7
Refrigerate until well chilled and fairly firm, about 4 hours.
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8
Make the confit: Mix sugar with 2 cups water in a 2-quart saucepan.
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9
Add vanilla bean, orange and lemon zest.
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10
Bring to a boil and when sugar has dissolved, add pumpkin.
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11
Reduce heat to very low and simmer until pumpkin is translucent, about 2 hours.
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12
Use a slotted spoon to remove pumpkin to a small container, cover with about half the sugar syrup, cover container and set aside.
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13
Add cranberries to remaining syrup, simmer 5 minutes, then set aside for 15 minutes.
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14
Drain cranberries into a small container, cover with some syrup, cover container and set aside.
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15
Make the mousse: Preheat oven to 250 degrees.
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16
Line a small baking sheet with foil, spread the 1 1/3 cup of pumpkin puree on foil and bake about 25 minutes to remove some moisture.
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17
Transfer to a bowl.
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18
Place gelatin in a small dish, stir in 1 1/2 tablespoons cold water and set aside.
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19
Place 1/3 cup cream, the vanilla, sugar and spices in a small saucepan and bring to a boil.
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20
Remove from heat.
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21
Stir in softened gelatin.
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22
Mix thoroughly into pumpkin puree.
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23
Cover and refrigerate until cold, about 2 hours.
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24
When cold, whip remaining cream.
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25
Fold into pumpkin puree.
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26
Refrigerate until ready to use.
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27
Make the cake: Butter a 9-by-13-by-2-inch baking pan.
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28
Line with parchment, allowing overhang on the long sides.
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29
Butter the paper.
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30
Preheat oven to 325 degrees.
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31
Place flour, baking soda, salt and spices in a sieve.
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32
Sieve into a large bowl.
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33
Stir in sugar.
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34
Mix eggs with pumpkin puree.
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35
Fold into dry ingredients.
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36
Add melted butter and mix well.
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37
Spread batter in pan and bake 20 minutes, until a cake tester comes out clean.
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38
Cake will not rise to the rim of pan.
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39
Cool in pan at least 1 hour.
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40
Use parchment overhang to help remove from pan.
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41
Refrigerate until ready to assemble.
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42
Assemble the dessert: Place pumpkin confit in a strainer.
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43
Rinse briefly in cold water, drain and place on paper towels.
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44
Repeat with cranberry confit.
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45
Set aside.
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46
Place cake on a cutting board.
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47
Trim 1/2 inch from all sides.
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48
Nibble trimmings or let the army of assistants have at them.
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49
Cut cake in half lengthwise.
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50
Place half the cake on a large platter.
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51
Use a spatula to spread or a pastry bag to pipe ganache in a thick layer all over the top of the cake half on the platter.
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52
Place second half on top and press lightly.
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53
Place mousse in a pastry bag and pipe peaks or rows all over the top of the cake.
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54
Alternatively, form ovals with 2 teaspoons to cover top of cake, or simply spread the mousse on the cake and use the point of a knife to make peaks.
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55
Break up reserved chocolate and the ginger cookies and stick them randomly into the pumpkin mousse.
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56
Place some of the pumpkin and cranberry confit on the mousse and scatter the rest on the platter around the cake.
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57
Refrigerate until ready to serve.
