Made it two years in a row for Thanksgiving and there wasn't a single morsel left! Did two things differently: separated all eggs and added the beaten whites into the batter to lighten it a tad; skipped the whipped cream and offered pumpkin flavored black tea with it. The torte really doesn't need the whipped cream, but if you like it, why not.
Pumpkin-Chocolate Torte with Pumpkin Whipped Cream
From EatingWell: November/December 2012
If you’re ready for a change from standard pumpkin pie, try this pumpkin torte recipe with a deep chocolate flavor. Pureed pumpkin helps make the dessert incredibly moist and dense. The topping is whipped cream with a touch of vanilla and sugar and a bit of pureed pumpkin folded in.
11 Reviews for Pumpkin-Chocolate Torte with Pumpkin Whipped Cream
My family really loved this! I made a few adjustments: I coated the top of the torte in a thick layer of whipped cream. But I used maple syrup to sweeten the cream, and added about 1/2 tsp of pumpkin spice to it. Then, over the frosting like layer, I drizzled chocolate. The orange color of the cream and the chocolate looked perfect for Halloween. I will say that the torte by itself tasted a little strange... but I think that I just overcooked it a little.
This was very easy to make and also gluten free. I had a bunch of pumpkin to use and this looked perfect. The torte tastes best the day after you make it, if you don't wait it tastes more pumpkin-y. I skipped the pumpkin in the whipped cream because i wanted more chocolate flavor. Instead of that and sugar I used 1TBLS of maple syrup (grade B) to sweeten and vanilla to flavor the whip cream. It is very good, I would serve it for company.
Enjoyed this recipe and everyone who tried it wanted the recipe. My husband is very picky and he loved it. Can't wait to make it again but this time adding a raspberry sauce instead of the whipped cream.
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