Description

This flourless Chocolate Pumpkin Torte is rich, custardy, and deeply spiced, blending pumpkin, dark chocolate, and a touch of maple in every silky slice.

Ingredients

12 oz semi-sweet chocolate bars, chopped

5 large eggs

½ cup smooth almond butter

1 cup full-fat canned coconut milk

1 cup pumpkin puree

⅓ cup pure maple syrup

1 teaspoon vanilla extract

½ teaspoon fine salt

⅛ teaspoon espresso powder (optional)

Unsweetened cocoa powder, for dusting

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Instructions

1. Preheat the oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper on the bottom and sides.

2. Chop the chocolate into small pieces. Melt it in a heatproof bowl over simmering water or microwave in 20-second intervals, stirring until smooth. Let cool slightly.

3. In a large bowl, gently whisk the eggs. Add almond butter, coconut milk, pumpkin puree, maple syrup, vanilla, salt, and espresso powder if using. Stir until combined.

4. Pour the cooled melted chocolate into the pumpkin mixture. Stir gently until the batter is smooth and uniform.

5. Transfer the batter into the prepared pan. Smooth the top.

6. Bake for 30–40 minutes, until the edges are set but the center still has a slight jiggle. The internal temperature should reach 160°F (72°C).

7. Let the torte cool in the pan at room temperature. Then refrigerate for at least 3–4 hours, or overnight, until fully chilled.

8. Before serving, remove the torte from the pan and dust the top with unsweetened cocoa powder.

9. Slice and serve chilled. Optionally, pair with chai, coffee, or whipped coconut cream.

Notes

Use chocolate bars instead of chips for the smoothest melt and best texture.

Full-fat coconut milk is essential—shake the can or stir to combine before measuring.

Let the melted chocolate cool before adding to the batter to avoid scrambling the eggs.

For clean slices, chill overnight and use a warm knife to cut.

This torte is naturally gluten-free and dairy-free (if using dairy-free chocolate).