Thursday, December 13, 2012

Pumpkin-Chocolate Torte

Looking for ways to use some pumpkin puree, I thought chocolate would be a winning way to go. This recipe was also appealing since it's inherently gluten-free*, which means no-fuss sharing at work, plus it uses an entire cup of pumpkin puree. Turns out, most pumpkin recipes use only a little bit. There is an option for a whipped topping I chose to skip. Click the link below if you want to fancy it up a bit.

Pumpkin-Chocolate Torte
adapted from Eating Well
click to print

3/4 c semisweet chocolate chips, divided
1 tbsp butter + a couple dabs for the pan
1 tbsp canola oil
3 large eggs
2 large egg whites
1 c  pumpkin puree
1/2 c sugar
1/2 c unsweetened cocoa powder
1 tsp vanilla extract
3/4 tsp pumpkin pie spice (6:3:1:1 ratio of cinnamon:ginger:nutmeg:allspice)
1/4 tsp salt

Preheat oven to 350°F.

Coat a 9-inch springform pan with a dab of butter. Line the bottom with parchment paper and butter the paper with an additional dab.

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 pie spice 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.

I just split the recommended baking time difference and called it done.

Let cool on a wire rack to room temperature, about 1 1/2 hours. Remove the pan sides as early as 10 minutes into cooling time.

Melt the remaining 1/4 cup chocolate chips in small bowl in the microwave on Medium (50%) for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.

Decoratively drizzle the melted chocolate over the top of the cooled torte.

I scooped the melted chocolate into a sandwich baggy, snipped off a tiny corner, and squirted the chocolate over the tart. I wish I'd thought to use something more eco-friendly, like a piping cone made from my vast quantities of parchment.

Cover the pan with plastic wrap and refrigerate until chilled, about 2 hours (or up to 1 day).

I didn't think the torte would settle so much. It started shrinking as soon as it started cooling. There was a little bit of a raised edge the entire perimeter of the torte; if you wanted to, you could probably spoon the melted chocolate in the middle and spread a fine layer to that built-in rim with an off-set spatula.

The torte was super moist, almost too moist. Flavorwise, it wasn't supreme, but confidently edible. None went to waste but no one commented on it. So, meh. That's what I get for using a recipe from a site that sounds like it focuses on healthifying food. With 47 cups of pumpkin puree remaining, the future recipes better top this one.

  • semisweet chocolate chips: $0.56
  • butter: $0.06
  • canola oil: $0.03
  • eggs: $1.52
  • pumpkin puree: free
  • sugar: $0.11
  • unsweetened cocoa powder: $0.96
  • vanilla extract: $0.08
Total: $3.32 or about $0.33 for each of 10 servings.

*Instead of using any of that flour I bought, I found a recipe that used no flour at all! Yes, ridiculous, I know.