Dark Chocolate Pumpkin Torte with Pumpkin Whipped Cream

Dark Chocolate Pumpkin Torte

Chocoholics, such as myself, tend to get a bit overlooked at Thanksgiving.  Most the desserts following the Best Meal of the Year focus on pumpkin, pies, apples and spices of the season.  While I’m certainly not one to turn my nose up to a piece of homemade pumpkin pie, if given the choice, I’d much prefer something chocolate.  The problem with most chocolate desserts is that they don’t lend themselves to the traditional Thanksgiving themes.  That’s why I was literally over the moon to stumble upon the inspiration for the torte in the most recent issue of Eating Well magazine.

torte drizzled with chocolate

A sinfully dark chocolate torte, sweetened with maple syrup, spiced with the traditional pumpkin pie spices and topped with a creamy, maple pumpkin whipped cream.  It’s fudge-like texture and intense chocolate flavor is perfect for the chocoholics sitting around the table secretly hoping that someone slipped some chocolate chips into the pecan pie.


Believe it or not, the base of the gorgeous torte is actually pumpkin puree.  It keeps it moist, replaces any flour you might need and gives the torte a delicious fudginess.  I used a traditional pumpkin pie spice mix but you could feel free to experiment with your own favorite spices of the season.  I usually add a bit more allspice and cloves than standard mixes use since I feel like they just scream Holidays! Oh, and did I mention that this super simple torte is actually gluten-free? Yup, just make sure you double check your cocoa powder and chocolate chips but you should be good!

melted chocolate

A fair warning should be given, this is not for the occasional chocolate fan.  There is some serious dark chocolate going on in this torte.  It’s not overly sweet but the pumpkin maple whipped cream really balances it out.  You will definitely want to serve each slice with a generous dollop on top.  If you are looking for something a bit sweeter, less dark chocolate, substitute milk chocolate chips for the semisweet chocolate chips called for in the recipe.

bite on fork


Dark Chocolate Pumpkin Torte with Pumpkin Whipped Cream


For the Torte:
3/4 cup semisweet chocolate chips
1 tablespoon unsalted butter
1 tablespoon olive oil
3 large eggs
2 egg whites
1 cup pumpkin puree, unseasoned
1/3 cup plus 1 tablespoon maple syrup
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt

For the Whipped Cream:
1/2 cup heavy cream
1 1/2 tablespoons maple syrup
1 teaspoon vanilla extract
4 tablespoons pumpkin puree


- Preheat the oven to 350 degrees. Grease a 9 inch torte (or springform pan) and line the bottom with parchment paper. Grease the top of the parchment paper. Set aside.
- Combine 1/2 cup chocolate chips, olive oil and butter in a microwave safe bowl. Microwave in 30 second increments, stirring in between each, until just melted. Set aside to cool. Alternatively, you could use a saucepan over medium-low heat if you prefer.
- In the bowl of an electric mixer, beat eggs, egg whites, 1 cup pumpkin puree, maple syrup, cocoa powder, 1 teaspoon vanilla extract, pumpkin pie spice and salt. Beat on medium speed for approximately 5 minutes or until smooth and slightly fluffy. Add melted chocolate and beat until fully combined.
- Pour batter into prepared torte pan.
- Bake 35-40 minutes or until the center is just set. Let cool on a wire rack to room temperature, roughly an hour and a half.
- While the torte is cooling, melt the remaining 1/4 cup chocolate chips (30 second bursts in the microwave until melted). Pour the melted chocolate into a zip top bag, cut the tip off and drizzle melted chocolate decoratively over the top of the torte. Alternatively, you could just drizzle the chocolate with a fork or skewer.
- Cover the decorated torte with plastic wrap and refrigerate until fully chilled, at least 2 hours.
- Before serving, prepare the pumpkin whipped cream. Beat heavy cream and 1 1/2 tablespoons maple syrup with an electric mixer until soft peaks form. Add 1 teaspoon vanilla extract and continue to beat until stiff peaks form. Carefully fold in the 4 tablespoons of pumpkin puree. No need to re-whip after adding the pumpkin puree, this will cause the whipped cream to separate.
- Serve each slice with a generous dollop of pumpkin whipped cream.

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4 Responses to “Dark Chocolate Pumpkin Torte with Pumpkin Whipped Cream”

  1. 1
    Matt — November 19, 2012 12:58 am

    That pumpkin whipped cream is out of control

  2. 2
    Allysia — December 28, 2012 4:00 am

    Oh man, this recipe is totally up my alley – I’m a dark chocolate fiend. For some reason I missed the boat on the chocolate/pumpkin combo during the holidays this year, even though it sounds like the best thing ever. Totally pinning this recipe – bet I could veganize it up without too much trouble. :)

  3. 3
    Pannybear — February 3, 2013 8:22 am

    This looks amazing! Thanksgiving is long gone, but I’ll be thinking about this torte till November rolls around again!

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