1. What is the difference between chocolate cake and torte?

The main difference is flour. A chocolate cake typically uses flour as a main ingredient, resulting in a lighter, crumbly texture. A torte, like this Chocolate Pumpkin Torte, usually contains little to no flour, relying on eggs and ground nuts (or in this case, almond butter) for structure. This makes tortes much denser, fudgier, and richer than cakes.

2. How is a torte different from a cake regarding ingredients?

Aside from the lack of flour, tortes often use heavier ingredients like ground nuts, chocolate, and eggs to provide stability. They are generally shorter and wider than traditional layer cakes and are almost always richer in flavor. They bridge the gap between a cake and a truffle.

3. Which is the best chocolate cake in the world?

While "best" is subjective, many culinary experts point to the Austrian Sachertorte as one of the most famous and beloved chocolate cakes in the world. However, if you are looking for a healthier, flourless option that delivers intense chocolate satisfaction, this pumpkin torte is a top contender!

Decadent Flourless Chocolate Pumpkin Torte (Gluten-Free!)

Name: Decadent Flourless Chocolate Pumpkin Torte (Gluten-Free!)
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 12 oz (340g) semi-sweet chocolate bars, chopped; 5 (250g) large eggs; ½ cup (130g) smooth almond butter; 1 cup (230ml) canned coconut milk (full-fat); 1 cup (230g) pumpkin puree; ⅓ cup (110g) pure maple syrup; 1 teaspoon pure vanilla extract; ½ teaspoon salt; ⅛ teaspoon espresso powder (optional); Cocoa powder for dusting

Description

A decadent, flourless Chocolate Pumpkin Torte that bridges the gap between a fudge brownie and a smooth mousse. This healthy, dairy-free dessert uses pumpkin puree and almond butter for an incredible texture. Perfect for holidays or special occasions.

Ingredients

Scale

12 oz (340g) semi-sweet chocolate bars, chopped

5 (250g) large eggs

½ cup (130g) smooth almond butter

1 cup (230ml) canned coconut milk (full-fat)

1 cup (230g) pumpkin puree

⅓ cup (110g) pure maple syrup

1 teaspoon pure vanilla extract

½ teaspoon salt

⅛ teaspoon espresso powder (optional)

Cocoa powder for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350℉ (177℃). Line the bottom and sides of a 9-inch springform pan with parchment paper.

2. Melt the chopped chocolate in a double boiler or microwave (20-second intervals) until smooth. Set aside to cool slightly.

3. In a large bowl, whisk the eggs. Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla, salt, and espresso powder. Mix gently with a wooden spoon or spatula until combined. Do not overbeat.

4. Pour the melted chocolate into the pumpkin mixture and stir until the batter is smooth and glossy.

5. Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the top is set but the center still has a slight jiggle (160℉ / 72℃ internal temp).

6. Cool the torte on a wire rack to room temperature, then refrigerate for at least 4 hours (or overnight) to set completely.

7. Dust with cocoa powder just before serving. Serve cold.

Notes

Dairy-Free & Refined Sugar-Free: Use dairy-free dark chocolate sweetened with coconut sugar for the healthiest version.

Storage: Store in the refrigerator for up to 4 days. This torte tastes best when served cold.

Mixing Tip: Avoid using a high-speed mixer. Introducing too much air can cause the torte to crack or affect the dense texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 345
Sugar: 24g
Sodium: 110mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 7g
Cholesterol: 78mg