Chocolate-Pumpkin Torte
Serves 8
This makes a dense brownie-like cake, very moist and richly chocolate. I topped this picture with melted Nutella, but I also have topped it with melted peanut butter, caramel sauce, or bittersweet chocolate. A raspberry or strawberry sauce would also be really good on top.
There is very little pumpkin flavor. I think I noticed it only because I knew that it was in the batter.
I used Splenda to greatly reduce the calories. If you prefer to use sugar, then you will just have more calories to calculate, but the recipe will otherwise be the same technique.
1 cup flour
4 eggs (separate three and reserve all)
1.5 cups Splenda, divided (or the same amount of sugar)
1 cup mashed pumpkin (canned is okay, make sure it is 100% pumpkin)
1/2 cup cocoa
8 teaspoons Nutella (optional topping, but I added those calories to the nutritional data below.)
(Special equipment needed: springform pan and cooling rack. See my comment at the end about alternate equipment.)
- Preheat oven to 375
- Combine flour, cocoa and 1 cup of Splenda in a large bowl.
- Stir in pumpkin until evenly mixed.
- With an electric mixer, add one whole egg and all yolks.
- Clean the beaters completely.
- In a separate bowl, place egg whites. Mix with electric mixer, whisk egg whites until soft peaks form.
- Add remaining 1/2 cup Splenda, beating until the egg whites are shiny and begin to hold firm peaks.
- Spray springform pan with cooking spray.
- Fold 1/3 of the egg whites into the pumpkin-cocoa mixture. Gently fold until thoroughly mixed. Add remaining egg whites, folding together gently until well incorporated.
- Pour batter into springform pan
- Bake 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove collar and cool completely on a cooling rack.
- When cool, cut into eight pieces.
- Melt the Nutella, and drizzle about 1 teaspoon on each piece. Dress with a bit of whipped topping (if desired.)
Nutritional data:
Calories: 140
Fat: 6g
Sat fat: 2.4g
Chol: 105mg
Sodium: 36mg
Carbs: 19.4g
Fiber: 4.3g
Protein: 6.9g
If you do not have a springform pan (and if you don’t know what it is, then you don’t have one) here is an alternate method. Take a 9″ pie tin and line it with aluminum foil. You will probably need the extra wide foil. Press the foil down so that it conforms to the shape of the tin and then spray it with cooking spray. When you are done baking, you just pick up the foil by the edges and then set it on the cooling rack.
Also, if you prefer to not use canned pumpkin, you can use an equal amount of cooked squash or cooked sweet potato.