Chocolate and Olive Oil Bundt Cake with Vanilla Chocolate Sauce
Substitute vanilla for the orange extract. Cake: In large bowl, beat egg yolks with granulated sugar until pale and thickened, about 5 minutes. Stir in pumpkin purée and vanilla. In separate bowl stir together flour, cinnamon, baking powder, ginger, nutmeg and salt; stir into pumpkin mixture just until combined. Beat egg whites until stiff peaks form; fold into pumpkin mixture. Scrape into parchment paper–lined rimmed
15- x 11-inch jelly roll pan, smoothing top. Bake in 375°F oven until top springs back when lightly pressed in centre, about 15 minutes. Run paring knife around edges to loosen cake.
Dust clean damp tea towel with icing sugar; invert cake onto towel. Gently peel off paper. Starting at narrow end, roll up cake in towel. Set aside, seam side down. Filling: In bowl, beat mascarpone with cream until light and fluffy, about 2 minutes. Beat in icing sugar and vanilla. Transfer half to separate bowl; set aside. Fold amaretti cookies and chocolate into remaining filling. Unroll cake. Using offset palette knife, evenly spread amaretti mixture over cake, leaving ¼-inch border. Gently roll up; place, seam side down, on serving platter. Garnish: Using offset palette knife, cover cake with reserved filling. Top with chocolate shavings and amaretti cookies. Dust with icing sugar. Refrigerate until firm, about 1 hour.
PER EACH OF 12 SERVINGS: about 409 cal, 8 g pro, 23 g total fat (14 g sat. fat), 44 g carb (1 g dietary fibre, 37 g sugar), 95 mg chol, 89 mg sodium, 99 mg potassium. % RDI: 13% calcium, 6% iron, 29% vit A, 2% vit C, 11% folate.