Name: Chocolate Pumpkin Torte Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz (340g) semi-sweet chocolate bars, chopped; 5 large eggs (250g); ½ cup (130g) smooth almond butter; 1 cup (230ml) canned full-fat coconut milk; 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

Jump to Recipe

Introduction

This Chocolate Pumpkin Torte is a rich and creamy dessert that perfectly blends the flavors of chocolate and pumpkin. With a smooth texture and just the right amount of sweetness, it’s an ideal treat for fall or any time you crave something indulgent yet wholesome.

A rich, dark brown chocolate cake with a smooth, dense texture is shown on a white marbled stand. The cake has one slice cut out, revealing a thick, moist interior layer of chocolate that looks soft and fudgy. The entire top and sides are dusted evenly with fine cocoa powder, giving the surface a slightly grainy matte finish. The cake sits on a dark round tray that contrasts with the white marbled stand, and a part of a white plate is visible in the corner. The lighting is soft, highlighting the deep brown colors and smooth texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) semi-sweet chocolate bars, chopped
5 large eggs (250g)
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

Instructions

Step 1: Preheat your oven to 350℉ (177℃). Prepare a 9-inch springform pan by lining the bottom with a parchment paper round and the sides with parchment strips.
Step 2: Melt the chopped chocolate using a bain marie (double boiler) or place a heat-proof bowl over simmering water. Alternatively, microwave the chocolate in 20-second intervals until melted and smooth. Set aside to cool slightly.
Step 3: In a large bowl, whisk the eggs until combined. Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder (if using). Gently mix everything together using a wooden spoon, whisk, or spatula. If using an electric mixer, mix on low speed to avoid adding too much air.
Step 4: Pour the melted chocolate into the mixture and stir until the batter is smooth and well combined.
Step 5: Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the top is set with a slight jiggle. The torte is done when the center reaches 160℉ (72℃) on an instant-read thermometer.
Step 6: Remove from the oven and place the pan on a wire rack to cool. Once it reaches room temperature, refrigerate the torte until ready to serve.
Step 7: Just before serving, dust the top lightly with cocoa powder for a decorative finish.

Tips & Variations

Use high-quality chocolate for the best flavor and texture.
For a nut-free option, substitute almond butter with sunflower seed butter.
If you prefer a sweeter torte, increase the maple syrup slightly, but avoid over-sweetening to keep balance.
Add a pinch of cinnamon or nutmeg to enhance the pumpkin’s warmth.
Espresso powder is optional but enhances the chocolate’s depth—don’t skip if you can help it!

Storage

Store the torte in an airtight container in the refrigerator for up to 4 days. To serve, you can enjoy it chilled or allow it to come to room temperature for about 15 minutes. This torte can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A rich, deep brown chocolate cake dusted evenly with fine cocoa powder sits on a round white marble stand. The cake has one clean slice cut and slightly pulled out, revealing a dense and moist chocolate interior with a smooth texture. The sides are thick and fudgy, matching the dark chocolate top. The cocoa powder surrounding the cake on the marble stand adds a rustic touch, and the background is softly blurred with a white marbled texture, drawing attention to the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can substitute fresh pumpkin puree. Roast and puree fresh pumpkin until smooth, then measure the same quantity as canned pumpkin. Make sure it’s well-drained to avoid excess moisture in the batter.

Can I make this torte vegan?

This recipe relies on eggs for structure, so it’s not easily made vegan without significantly altering the texture. For a vegan version, consider looking for specialized recipes that use egg substitutes and tofu or aquafaba for binding.