Description

This Chocolate Pumpkin Torte is a decadent flourless dessert combining rich semi-sweet chocolate with creamy pumpkin puree and almond butter, resulting in a moist, fudgy texture with subtle autumnal flavors. Naturally gluten-free and sweetened with pure maple syrup, it’s perfect for those looking for an elegant dessert that’s both rich and wholesome.

Ingredients

Scale

Chocolate Mixture

12 oz (340g) semi-sweet chocolate bars, chopped

Wet Ingredients

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

Flavorings & Seasonings

½ teaspoon salt
⅛ teaspoon espresso powder (optional)
cocoa powder for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (177℃). Line the bottom of a 9-inch springform pan with a parchment paper round and line the sides with parchment strips to prevent sticking.
Melt the Chocolate: Using a bain marie (double boiler) or microwave in 20-second intervals, melt the chopped chocolate bars until smooth. Allow it to cool slightly before use.
Mix Wet Ingredients: In a large mixing bowl, whisk the eggs until combined. Add almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder. Gently mix using a wooden spoon or spatula, ensuring not to incorporate too much air.
Combine Chocolate and Wet Mixture: Pour the cooled melted chocolate into the wet ingredients and mix until fully smooth and homogenous.
Bake the Torte: Pour the batter into the prepared springform pan. Bake for 30-40 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.
Cool and Chill: Remove from oven and transfer to a wire rack to cool to room temperature. Once cooled, refrigerate until ready to serve.
Serve: Just before serving, dust the top with a light layer of cocoa powder for an elegant finish.

Notes

Use a digital instant-read thermometer for best accuracy in baking doneness.
The espresso powder is optional but enhances the chocolate flavor.
Ensure the melted chocolate is cool before mixing to prevent scrambling the eggs.
Store leftovers covered in the refrigerator for up to 3 days.
This torte is naturally gluten-free and flourless, ideal for those avoiding gluten.