What makes pumpkin better? Chocolate!
Dark Chocolate Pumpkin Torte (GF/DF)
Melt the following over gentle heat:
- 1/2 cup dairy free chocolate chips
- 2 TBSP. oil
Mix the following:
- 3 large eggs and 2 egg whites or 4 large eggs
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 t. vanilla extract
- 1 tsp. cinnamon
- frshly grated nutmeg (however much smells right to you)
- pinch of salt
Add the melted chocolate to your batter and continue mixing.
Add to a 9 inch spring form pan that has been greased well (wax paper on the bottom also helps). Bake at 350 degrees for 30-40 minutes, until the torte is jiggly in the middle but holds together. Allow to cool and remove from pan.
Melt 1/4 cup of dairy free chocolate chips and a smidge of oil. Drizzle across the top of the torte.
Chill torte before serving.
Note: I typically freeze my pumpkin puree in 2 cup increments, so I make two tortes and freeze one for later!