Are you looking for a different dessert for Thanksgiving this year? Well…here it is! It’s a perfect combination of pumpkin and chocolate. This torte is very rich and you only need a small slice. It’s the ideal ending to your Thanksgiving meal.
This was my first time making a torte and it was so simple! I was worried I was going to over bake it but it came out perfectly. Just keep an eye on it and do the wiggle test before you take it out of the oven to make sure it’s set.
3/4 cup semisweet chocolate chips, divided
1 Tbsp butter
1 Tbsp canola oil
3 large eggs
2 large egg whites
1 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
3/4 tsp pumpkin pie spice
1/4 tsp salt
Preheat oven to 350 degrees. Coat a 9 inch spring-form pan with non-stick cooking spray. Line the bottom with parchment paper and spray the paper. Set aside. Make sure your oven rack is in the middle of the oven.
In a small saucepan, add 1/2 cup chocolate chips, butter and oil over medium heat. Stir frequently with a spatula until completely melted.
Add the eggs, egg whites, pumpkin puree, sugar, cocoa powder, vanilla, pumpkin pie spice and salt in a large mixing bowl. Using a hand-held electric mixer, beat the ingredients on medium speed for 5 minutes until well combined. Add in the melted chocolate and beat until combined. Scrape the batter into the prepared spring-form pan.
Bake for 30 to 40 minutes. The edges will be set and the middle of the torte barely jiggles when the pan is gently shaken. Cool on a wire rack for about 1 1/2 hour or until it’s at room temperature.
Melt the remaining 1/4 cup of chocolate chips and drizzle over the top of the cooled torte. Cover the pan with plastic wrap and refrigerate until chilled.
Cut into 10 slices and serve with whipped cream.