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Chocolate Pumpkin Torte

Irresistible Chocolate Pumpkin Torte for Fall Celebrations

This Chocolate Pumpkin Torte combines rich flavors, making it a perfect gluten-free dessert for fall celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Torte Base
  • 12 oz Semi-Sweet Chocolate Bars Provides deep chocolate flavor and richness; using quality chocolate is key for the best results.
  • 5 large Eggs Acts as a binding agent, giving the torte a stable structure.
  • ½ cup Smooth Almond Butter Adds moisture and richness; can substitute with peanut butter for a twist in flavor.
  • 1 cup Canned Coconut Milk Contributes to the creamy texture; don't substitute with almond milk as it lacks necessary fat.
  • 1 cup Pumpkin Puree Offers moisture and a hint of pumpkin flavor; ensure it’s pure pumpkin puree and not pumpkin pie filling.
  • ⅓ cup Pure Maple Syrup A natural sweetener that enhances the chocolate flavor; honey may be used if warmed slightly for easy mixing.
  • 1 teaspoon Pure Vanilla Extract Helps to elevate the flavor profile.
  • ½ teaspoon Salt Balances sweetness and enhances all flavors.
  • ⅛ teaspoon Espresso Powder Brings out the chocolate flavor; can omit if you prefer a purer chocolate taste.
For Dusting and Decoration
  • Cocoa Powder Adds a finishing touch of chocolate flavor and makes for an elegant presentation.

Equipment

  • Oven
  • 9-inch springform pan
  • mixing bowls
  • spatula
  • double boiler or microwave

Method
 

Step-by-Step Instructions for Chocolate Pumpkin Torte
  1. Preheat your oven to 350℉ (177℃) and line a 9-inch springform pan with parchment paper.
  2. Melt the semi-sweet chocolate bars in a bain marie or microwave until smooth and glossy; let cool slightly.
  3. In a large mixing bowl, whisk together the eggs, then add almond butter, coconut milk, pumpkin puree, maple syrup, and vanilla extract. Mix until uniform.
  4. Fold the melted chocolate into the wet mixture carefully to maintain the rich chocolate color without overmixing.
  5. Pour the batter into the prepared springform pan and bake for 30 to 40 minutes until slightly jiggles in the center.
  6. Let the torte cool in the pan on a wire rack for 30 minutes, then remove the sides of the springform pan.
  7. Cover the torte and refrigerate for at least 2 hours or overnight for best results.
  8. Before serving, dust the top with cocoa powder for a beautiful presentation.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

This torte is gluten-free and can be adapted for dairy-free and refined sugar-free diets. Excellent for fall gatherings.

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