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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.

Ingredients

Scale

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

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