When I look at this cake, all I see is disappointment.
Absolutely delicious but…a total chocolate curl fail.
I was hoping to decorate the top with some pretty chocolate curls, but clearly that is a skill that needs a LOT of work.
Luckily, the taste of the torte completely makes up for my sad chocolate shavings. It’s a mix between fudgey dark chocolate and pumpkin spice. It’s like the flourless chocolate cakes that are essentially chocolate + butter. Except this is SO much less unhealthy
Now I can happily say…pumpkin at last 🙂
And this is just the beginning!
(I’m such a stereotypical pumpkin-loving food blogger)
Pumpkin Spice Dark Chocolate Torte
Adapted from Cooking Light
- 1/2 cup semisweet chocolate chips, melted
- 1 tablespoon butter
- 1 tablespoon coconut oil
- 3 large eggs
- 2 large egg whites
- 1 cup canned pumpkin puree
- 1/2 cup sugar (I used 1/3 cup NuNaturals Morefiber Stevia Baking Blend instead)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/2 tsp pumpkin spice
- 1/4 tsp cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
- Combine 1/2 cup chocolate chips, butter and oil in a small saucepan. Place over medium-low heat, stirring frequently with a spatula, until melted.
- Beat eggs, egg whites, 1 cup pumpkin, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin spice, cinnamon and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes. Add the melted chocolate and beat until combined. Scrape the batter into the prepared pan.
- Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30 to 40 minutes. Let cool on a wire rack to room temperature, about 1 1/2 hours.
- Make chocolate curls (see here) and place on top of the cooled torte. Cover the pan with plastic wrap and refrigerate until chilled, about 2 hours (or up to 1 day).