Description
Rich chocolate meets autumn’s favorite squash in this irresistible Gluten Free Chocolate Pumpkin Torte, blending deep cocoa notes with warm spices. Silky ganache and pumpkin-infused layers promise a luxurious dessert that will delight your seasonal sweet cravings.
Ingredients
Scale
Main Ingredients:
- 7 ounces (198 grams) bittersweet chocolate, chopped
- 4 large eggs
- 1/2 cup (113 grams) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (60 milliliters) pumpkin puree
Spices and Seasonings:
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Additional Flavoring:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350°F (175°C) and generously coat an 8-inch springform pan with non-stick spray or butter.
- Create a double boiler by placing a heatproof bowl over simmering water, melting chocolate and butter together while stirring until completely smooth and glossy.
- Remove chocolate mixture from heat and whisk in pumpkin puree and sugar until thoroughly integrated and uniform in color.
- Incorporate eggs individually, mixing thoroughly after each addition to ensure a uniform texture. Blend in vanilla extract smoothly.
- Gently sift cocoa powder, cinnamon, nutmeg, and salt over the wet ingredients, folding carefully to maintain a silky, consistent batter without overmixing.
- Transfer the batter into the prepared springform pan, using a spatula to distribute evenly and create a level surface.
- Slide the pan into the preheated oven and bake for 25-30 minutes, watching for set edges with a slightly soft center, indicating perfect doneness.
- Allow the torte to cool completely within the pan, then carefully release the springform ring and slice for serving.
Notes
- Choose high-quality dark chocolate with 70% cocoa for deeper, richer flavor that complements the pumpkin’s natural sweetness.
- Ensure eggs are at room temperature to help them blend smoothly and create a more uniform texture in the torte.
- Use pure pumpkin puree, not pumpkin pie filling, to maintain control over the dessert’s sweetness and spice level.
- Dust the finished torte with cocoa powder or top with whipped coconut cream for a dairy-free alternative to enhance presentation and add extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 23 g
- Sodium: 85 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 110 mg