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Preheat
the oven to 375°. In a large mixing bowl, beat the eggs with
electric mixer on high speed for 5 minutes or until thick and pale-yellow
in color. Gradually beat in the sugar. Stir in the pumpkin and the
lemon juice.
In a separate small bowl, combine the flour, cinnamon, baking powder,
ginger, salt, and nutmeg. Fold into the egg-and-pumpkin mixture.
Grease and flour a 15x10x1-inch jelly-roll pan coated with DuPont
SilverStone® non-stick. Pour the batter out evenly into the
pan. Sprinkle the walnuts evenly over the top of the batter.
Bake
in the oven for 15 minutes or until a tester inserted in the center
comes out clean. Meanwhile, place a kitchen towel on a flat surface
and sprinkle it evenly with a thin layer of powdered sugar. Remove
the cake from the oven and invert onto the towel. Roll up the cake
with the towel, jelly-roll style, starting from the short end of
the cake. Allow to cool completely in the towel (about 30 minutes).
Meanwhile,
prepare the filling. In a small mixing bowl, beat powdered sugar,
cream cheese, margarine, and maple extract with electric mixer on
medium speed until smooth. Unroll the cooled cake. Spread the filling
evenly over the cake and re-roll. Cover the cake and chill for about
1 hour.
When
ready to serve, prepare the sauce. In a small saucepan, stir the
water and honey together until incorporated. Add the chocolate and
stir until melted. Add the vanilla and brandy and stir until incorporated.
To
serve, cut the cake into 1-inch slices and place on dessert plates.
Drape a few tablespoons of the warm chocolate sauce on top of the
cake and add a sprig of mint for garnish.
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