Flourless Chocolate Pumpkin Torte
A delightful dessert combining rich chocolate and cozy pumpkin spice in a flourless cake.
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
This torte keeps well in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Let thaw in the fridge overnight or at room temperature.