The Ultimate Dessert You Never Knew You Needed: Flourless Chocolate Pumpkin Torte
Ever walked into a room and been hit by the irresistible smell of chocolate wafting through the air? Imagine that, but add a cozy touch of pumpkin spice to it. Chocolate Pumpkin Torte is a delightful dessert that brings comfort and a modern twist to your favorite fall flavors. This flourless wonder not only satisfies your chocolate cravings but also packs in some pumpkin goodness, making it a perfect treat for any occasion!
Why Make This Recipe
Why should this Flourless Chocolate Pumpkin Torte be on your must-try list? Let me tell you:
- Easy Clean-Up: One pan to rule them all! Fewer dishes means more time indulging in that rich chocolate goodness. Who doesn’t love that?
- Affordable Ingredients: You don’t have to break the bank to whip up this scrumptious dessert. Most of these ingredients are likely already in your pantry!
- Healthy Twist: With ingredients like pumpkin puree and almond butter, you can enjoy a slice (or two) without the guilt. A dessert that’s both delicious and good for you? Count me in! 😋
Ingredients
You don’t need fancy stuff — just these basics!
- 12 oz (340g) semi-sweet chocolate bars, chopped
- 5 (250g) large eggs
- ½ cup (130g) smooth almond butter
- 1 cup (230ml) canned coconut milk (full-fat)
- 1 cup (230g) pumpkin puree
- ⅓ cup (110g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon espresso powder (optional)
- Cocoa powder for dusting
Directions
Ready to get your bake on? Let’s dive into making this delicious torte! Here’s how:
- Preheat your oven to 350℉ / 177℃. Prepare a 9-inch springform pan by lining the bottom with a parchment round and the sides with parchment strips.
- Melt the chocolate bars in a bain marie (double boiler) or a heat-proof bowl set over a pot of simmering water. You can also microwave the chocolate in 20-second intervals until smooth. Set aside to cool.
- In a large mixing bowl, whisk the eggs until combined.
- Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder (if using). Mix gently using a wooden spoon or silicone spatula—an electric mixer is optional, but don’t go overboard on the beating!
- Stir in the melted chocolate, mixing until everything is smooth.
- Pour this luscious mixture into the prepared pan and bake for 30-40 minutes, until the top is set but has a slight jiggle. It’s done when the center reaches 160℉ / 72℃ on an instant-read thermometer.
- Once baked, remove it from the oven and place it on a wire cooling rack. Let it cool to room temperature, then chill in the refrigerator until you’re ready to serve.
- Right before serving, dust with a light layer of cocoa powder for that elegant finish!
How to Make Chocolate Pumpkin Torte (Flourless): Overview
Making this torte is as simple as pie—err, I mean cake! First, you melt the chocolate until it’s deliciously gooey. Then, whisk the eggs and mix in all the good stuff—almond butter and pumpkin puree—before adding that chocolatey goodness back in. Don’t stress about perfection; just stir until it’s smooth. Finally, pour it all into the pan and bake! Pro tip: use an instant-read thermometer to nail that perfect bake. 😉
How to Serve Chocolate Pumpkin Torte (Flourless)
When it comes to serving, let your creativity shine! Slice into this rich torte, revealing its glossy, dark surface with that luscious pumpkin-orange vibe peeking through. Pair it with a scoop of vanilla ice cream or whipped coconut cream for a delightful contrast. A sprinkle of chopped nuts on top adds a satisfying crunch, while the aroma of chocolate and pumpkin will have everyone coming back for seconds (or thirds!).
How to Store Chocolate Pumpkin Torte (Flourless)
Got leftovers? Lucky you! This torte will keep well in the refrigerator for up to 5 days. Just make sure to cover it with plastic wrap or store it in an airtight container. It also freezes beautifully—just slice it up, wrap the pieces, and pop them in the freezer for up to 3 months. When you’re ready to indulge again, let it thaw in the fridge overnight or at room temperature.
Tips to Make Chocolate Pumpkin Torte (Flourless)
- Room Temperature Ingredients: Make sure your eggs and coconut milk are at room temp for better mixing. Trust me, skip the cold stuff!
- Chocolate Quality: Use good-quality semi-sweet chocolate bars; your taste buds will thank you. 🍫
- Pumpkin Swap: If you don’t have pumpkin puree, you can use butternut squash puree instead—just as delicious!
- Extra Spice: Want to jazz it up? Add a pinch of cinnamon or nutmeg for a flavorful kick.
- Gently Fold: When mixing the ingredients, be gentle to keep that beautiful, fudgy texture intact!
Variation
Feeling adventurous? Here are some easy variations:
- Make it vegan: Swap the eggs for flax eggs or a commercial egg replacer.
- Nut-free: Use sunflower seed butter instead of almond butter.
- Add a twist: For a little extra zing, throw in some orange zest into the batter. It pairs well with chocolate and pumpkin!
FAQs
1. Can I use different sweeteners?
Absolutely! Feel free to use honey or agave syrup in place of maple syrup, but adjust quantities to taste.
2. Can I make this torte ahead of time?
Yes! You can make it up to a few days in advance. Just chill in the fridge until you’re ready to serve.
3. What can I do with leftovers?
Slice and freeze the leftovers for a treat later! Just thaw them as mentioned before.
Now don’t let that craving linger! Get in the kitchen and try your hand at this irresistible Flourless Chocolate Pumpkin Torte recipe. You might just find yourself making it again and again. 😊
📌 Pin this recipe for your next cozy dinner night!
Flourless Chocolate Pumpkin Torte
Ingredients
For the Torte
- 12 oz 12 oz (340g) semi-sweet chocolate bars, chopped Use good-quality chocolate for best flavor.
- 5 large 5 (250g) large eggs Use room temperature for better mixing.
- ½ cup ½ cup (130g) smooth almond butter Can substitute with sunflower seed butter for nut-free.
- 1 cup 1 cup (230ml) canned coconut milk (full-fat) Ensure it's at room temperature for easy mixing.
- 1 cup 1 cup (230g) pumpkin puree Can substitute with butternut squash puree.
- ⅓ cup ⅓ cup (110g) pure maple syrup Can use honey or agave syrup as alternatives.
- 1 teaspoon 1 teaspoon pure vanilla extract
- ½ teaspoon ½ teaspoon salt
- ⅛ teaspoon ⅛ teaspoon espresso powder (optional) Enhances chocolate flavor.
- Cocoa powder for dusting For an elegant finish before serving.
Instructions
Preparation
- Preheat your oven to 350℉ / 177℃. Prepare a 9-inch springform pan by lining the bottom with a parchment round and the sides with parchment strips.
- Melt the chocolate bars in a bain marie (double boiler) or a heat-proof bowl set over a pot of simmering water. You can also microwave the chocolate in 20-second intervals until smooth. Set aside to cool.
- In a large mixing bowl, whisk the eggs until combined.
- Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder (if using). Mix gently using a wooden spoon or silicone spatula.
- Stir in the melted chocolate, mixing until everything is smooth.
- Pour the mixture into the prepared pan.
Baking
- Bake for 30-40 minutes, until the top is set but has a slight jiggle. It’s done when the center reaches 160℉ / 72℃ on an instant-read thermometer.
- Once baked, remove from the oven and place it on a wire cooling rack. Let it cool to room temperature, then chill in the refrigerator until ready to serve.
Serving
- Dust with a light layer of cocoa powder before serving.
Notes
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