Description
This flourless Chocolate Pumpkin Torte combines melted chocolate, pumpkin puree, almond butter, coconut milk, and maple syrup in a rich dessert with a smooth, mousse-like texture.
Ingredients
Scale
- 12 ounces semi-sweet chocolate bars, finely chopped
- 5 large eggs
- 1/2 cup smooth almond butter
- 1 cup full-fat canned coconut milk, stirred well
- 1 cup plain pumpkin puree
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 1/8 teaspoon espresso powder, optional
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round and line the sides with parchment strips.
- Melt the chopped chocolate in a heatproof bowl set over gently simmering water, or microwave it in 20-second intervals, stirring between each interval until smooth. Set aside to cool slightly.
- Whisk the eggs in a large mixing bowl only until combined.
- Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder. Stir gently until smooth.
- Pour in the melted chocolate and mix until the batter looks uniform and glossy.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 40 minutes, until the edges look set and the center retains a slight jiggle. The center should reach 160°F on an instant-read thermometer.
- Transfer the pan to a wire rack and cool the torte completely to room temperature.
- Refrigerate the cooled torte until thoroughly chilled.
- Remove the springform ring, peel away the parchment, and dust the top lightly with cocoa powder before serving.
Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Mix gently and avoid whipping excess air into the batter.
- Store the torte covered in the refrigerator for up to 4 days.
- Serve cold or let each slice stand at room temperature for 10 minutes for a softer texture.
- For a dairy-free version, use certified dairy-free chocolate.
- For a refined-sugar-free version, choose refined-sugar-free chocolate.
- Freeze well-wrapped individual slices for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 319
- Sugar: 19
- Sodium: 145
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 7
- Cholesterol: 78