Chocolate Pumpkin Torte (Flourless) Recipe

Introduction

This Chocolate Pumpkin Torte is a rich, flourless dessert that combines the deep flavors of dark chocolate with the warmth of pumpkin. It’s perfect for those who want a decadent yet gluten-free treat that feels cozy and festive.

Ingredients

• 12 oz (340g) semi-sweet chocolate bars, chopped
• 5 large eggs (250g total)
• 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. 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 for easy release.
2. Step 2: Melt the chopped chocolate using a bain marie or a heat-proof bowl set over simmering water. Alternatively, melt in the microwave in 20-second intervals, stirring between, until smooth. Set aside to cool slightly.
3. Step 3: In a large mixing bowl, whisk the eggs until combined. Gently mix in the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder if using. You can stir by hand or use an electric mixer on low speed—avoid incorporating too much air.
4. Step 4: Fold the melted chocolate into the wet ingredients, stirring until the batter is smooth and uniform.
5. Step 5: Pour the batter into the prepared pan. Bake for 30-40 minutes, until the top is set but still has a slight jiggle. The center should reach 160℉ (72℃) when tested with an instant-read thermometer.
6. Step 6: Remove the torte from the oven and cool on a wire rack to room temperature. Once cool, place it in the refrigerator to chill before serving.
7. Step 7: Just before serving, dust the top lightly with cocoa powder for an elegant finish.

Tips & Variations

• Use a high-quality chocolate for the best flavor and smooth texture.
• Espresso powder enhances the chocolate’s depth but can be omitted if preferred.
• For a nut-free version, substitute almond butter with sunflower seed butter.
• Ensure not to overmix to keep the torte dense and fudgy rather than cakey.

Storage

Store the Chocolate Pumpkin Torte covered in the refrigerator for up to 5 days. It’s best served chilled or at room temperature. Reheat gently in a low oven if you prefer it warm, but be careful not to dry it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this torte vegan?

This recipe relies on eggs and chocolate bars that often contain dairy, so it isn’t fully vegan as written. However, you could try egg substitutes and vegan chocolate to create a similar version, though texture and flavor may vary.

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin. Make sure to cook it until soft and drain any excess liquid to avoid altering the batter’s consistency.

Chocolate Pumpkin Torte (Flourless) Recipe

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★★★★★

4.7 from 61 reviews

This Flourless Chocolate Pumpkin Torte combines rich semi-sweet chocolate with creamy pumpkin puree and warm spices, creating a luscious, dense dessert that’s naturally gluten-free and perfect for fall gatherings. The blend of almond butter and coconut milk adds a smooth, velvety texture, while a hint of espresso powder enhances the chocolate flavor. Baked to perfection in a springform pan, this torte is a decadent treat that pairs beautifully with a dusting of cocoa powder.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Base

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

Batter

• 5 large eggs (250g total)
• 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)

Finishing

• Cocoa powder for dusting

Instructions

1. 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.
2. Melt Chocolate: Melt the chopped semi-sweet chocolate bars using a bain marie (a heat-proof bowl set over simmering water) or microwave in 20-second increments, stirring until fully smooth. Set aside to cool slightly.
3. Mix Wet Ingredients: In a large bowl, whisk the eggs until combined. Add almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and the optional espresso powder. Gently mix using a wooden spoon, whisk, or silicone spatula. If using an electric mixer, keep on low speed to avoid incorporating excess air.
4. Combine Chocolate and Batter: Pour the cooled melted chocolate into the wet ingredients and gently mix until the batter is smooth and uniform in color.
5. Bake: Transfer the batter into the prepared springform pan. Bake in the preheated oven for 30-40 minutes, until the top is set but with a slight jiggle remaining. The torte is done when the center temperature reaches 160℉ (72℃) using an instant-read thermometer.
6. Cool and Chill: Remove the torte from the oven and place it on a wire rack to cool to room temperature. Once cooled, refrigerate it to chill thoroughly before serving.
7. Serve: Just before serving, dust the top lightly with cocoa powder for an elegant finish.

Notes

• For best results, use high-quality semi-sweet chocolate with at least 60% cocoa content.
• The espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
• Ensure not to overwhip the batter to maintain a dense, fudgy texture.
• Chilling the torte helps it set properly and improves slicing.
• This torte is naturally gluten-free and can be made vegan by substituting eggs with appropriate egg replacers, though texture will vary.
• Store any leftovers covered in the refrigerator for up to 4 days.

Keywords: flourless chocolate torte, pumpkin dessert, gluten-free chocolate cake, pumpkin chocolate dessert, almond butter chocolate torte