Pumpkin Chocolate Torte

I never seem to get around to making Halloween desserts. It could be that this is a really busy time of year in The Real World and at The Day Job. It’s more likely, however, that all those Halloween candies fill the sweet-loving niche in my life. If I’m smart, I save some fall-colored M&M’s to make these cookies, use some mini peanut butter cups to make these cookies, or avoid eating all of the candy bars so I can make these blondies.

Last year, I got this unique chocolate and pumpkin and spice treat on the table, but didn’t manage to get it posted. (I have some vague memories of last fall being a dark, dark time!) Here it is! It’s dense and fudgy, mostly chocolatey in flavor, moistened and sweetened with pumpkin, and somewhat exotically flavored with Pumpkin Pie Spice. Warm spices are delicious with chocolate (like in this cake), and we all know they’re good with pumpkin, so I suppose it is no surprise that all of these flavors work well together. 

This torte, which is flourless and free of any leavenings, comes out quite thin. When adapting the original recipe, I put in a little more chocolate and changed two egg whites into a whole egg. This probably made the torte denser than it absolutely had to be. I’m okay with that, since the texture is creamy rather than leaden.

If you have a stand mixer, this dessert is rather quick and easy to put together. Most of the ingredients are mixed together in one bowl. While the mixture is beaten for 5 minutes, which is a fairly long time for such things, in order to give the eggs a chance to add at least some fluffiness to the torte, no special skills or techniques are required.

 

While just about any occasion throughout the fall and winter could benefit from the inclusion of this dessert, you certainly can make it just right for Halloween with a bit of simple decorating. I liked the drizzled white chocolate I put on it last year, which gave it a spider web appearance. Melted semi-sweet chocolate is great, too, as are a few seasonal sprinkles. This torte is a little plain without some kind of decoration or garnish, so I would probably at least dollop it with whipped cream. Whatever you do with this potentially Halloween treat, have fun with it!

Pumpkin Chocolate Torte

Based on a recipe from Eating Well magazine

You can replace ¼ cup chocolate chips with white chocolate chips for drizzling on the torte, or decorate or garnish as you like.

1 cup semi-sweet or bittersweet chocolate chips, divided

1 tablespoon unsalted butter

1 tablespoon canola oil

4 large eggs

1 cup pumpkin puree

½ cup sugar

½ cup cocoa powder

1 teaspoon vanilla extract

¾ teaspoon Pumpkin Pie Spice

¼ teaspoon fine salt

1. Preheat oven to 350 F. Spray a 9-inch springform pan very well with cooking spray or butter or oil it as desired. Set aside.

2. In a small saucepan, combine ¾ cup chocolate chips, butter, and canola oil. Heat over low heat until melted, stirring until very smooth. Set aside.

3. Meanwhile, in the bowl of a stand mixer, combine the eggs, pumpkin, sugar, cocoa, vanilla, Pumpkin Pie Spice and salt. Using the paddle attachment, beat the mixture on medium speed for 5 minutes.

4. Add the melted chocolate mixture. Beat until completely combined.

5. Pour the mixture into the prepared pan. Smooth out the batter. Bake at 350 for 30-40 minutes, or until the middle of the torte is just set and barely wiggles when shaken.

6. Remove from the oven and cool completely. Carefully remove the outside ring from the springform pan. Melt the remaining ¼ cup chocolate chips. Drizzle over the cooled torte. Refrigerate until ready to serve. Keep leftover torte refrigerated. (I put the ring back on the springform pan and cover the whole thing with plastic wrap to store the torte.)

Makes about 10 servings.

Other recipes like this one: Grandmama’s Pumpkin Pie, Bourbon Vanilla Pumpkin Pie, Pumpkin Pie Cupcakes