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Chocolate Pumpkin Torte Recipe

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★★★★★

4.7 from 70 reviews

This decadent Chocolate Pumpkin Torte combines rich semi-sweet chocolate with creamy pumpkin puree and smooth almond butter to create a moist, flavorful dessert perfect for fall or any special occasion. Baked to perfection with a fudgy, dense texture and subtle hints of espresso and vanilla, this gluten-free torte is both indulgent and wholesome.

Ingredients

Scale

Chocolate Torte 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (177℃). Line the bottom of a 9-inch springform pan with a parchment circle and the sides with parchment strips to prevent sticking and ensure easy release.
  2. Melt the Chocolate: Gently melt the chopped chocolate using a bain marie or double boiler method by placing a heat-proof bowl over simmering water, stirring until smooth. Alternatively, melt in the microwave in 20-second bursts until fully melted. Set aside to cool slightly.
  3. Mix Wet Ingredients: 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. Mix gently with a wooden spoon or silicone spatula until just combined. For quicker mixing, you can use an electric mixer on low speed to avoid incorporating too much air.
  4. Combine with Chocolate: Pour the cooled melted chocolate into the wet mixture. Fold together carefully until you achieve a smooth, homogeneous batter without overmixing.
  5. Bake the Torte: Pour the batter into the prepared springform pan. Bake in the preheated oven for 30 to 40 minutes. The torte is done when the top is set but still slightly jiggly in the center and an instant-read thermometer inserted into the center registers 160℉ (72℃).
  6. Cool and Chill: Remove the torte from the oven and set on a wire rack to cool to room temperature. Once cooled, refrigerate the torte until ready to serve to allow the flavors to meld and firm up the texture.
  7. Serve: Just before serving, dust the torte lightly with cocoa powder for an elegant finishing touch.

Notes

  • Ensure not to overbeat the batter to maintain a fudgy texture.
  • The espresso powder enhances the depth of chocolate flavor but can be omitted if desired.
  • Use full-fat coconut milk for richness and creaminess.
  • This torte is best served chilled but can be brought to room temperature to soften slightly before eating.
  • Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Chocolate Pumpkin Torte, Pumpkin Dessert, Gluten Free Dessert, Fudgy Chocolate Cake, Fall Dessert, Almond Butter Cake

Find it online: https://nayabaker.com/chocolate-pumpkin-torte-recipe/