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Photo: Antonis Achilleos
Active Time:20 minsChill Time:8 hrsTotal Time:10 hrs 30 minsServings:16Jump to Nutrition Facts
Active Time:20 minsChill Time:8 hrsTotal Time:10 hrs 30 minsServings:16
Active Time:20 mins
Active Time:
20 mins
Chill Time:8 hrs
Chill Time:
8 hrs
Total Time:10 hrs 30 mins
Total Time:
10 hrs 30 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(2.1-ounce)unsweetened vegan dark chocolate bars (70% cacao; such as Hu), chopped⅓cupcoconut oil1(15-ounce) canunseasoned pumpkin puree¾cupalmond flour¾cuppure maple syrup½cupunsweetened cocoa powder½cuppacked light brown sugar1tablespooninstant espresso granules2teaspoonsvanilla extract¼teaspoonsalt1tablespoonconfectioners' sugar (see Tip)1 ¼cupsfresh blueberries1 ¼cupsfresh raspberries
Cook Mode(Keep screen awake)
Ingredients
2(2.1-ounce)unsweetened vegan dark chocolate bars (70% cacao; such as Hu), chopped
⅓cupcoconut oil
1(15-ounce) canunseasoned pumpkin puree
¾cupalmond flour
¾cuppure maple syrup
½cupunsweetened cocoa powder
½cuppacked light brown sugar
1tablespooninstant espresso granules
2teaspoonsvanilla extract
¼teaspoonsalt
1tablespoonconfectioners' sugar (see Tip)
1 ¼cupsfresh blueberries
1 ¼cupsfresh raspberries
DirectionsPreheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet.Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes.Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight.To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)TipsEquipment:8-inch springform pan; parchment paperTo make ahead:Prepare through Step 4; refrigerate, covered, in springform pan for up to 1 day.Tip:To make the cake kosher for Passover, skip the confectioners' sugar or make a kosher version yourself: Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.Originally appeared: EatingWell.com, December 2020
Directions
Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet.Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes.Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight.To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)TipsEquipment:8-inch springform pan; parchment paperTo make ahead:Prepare through Step 4; refrigerate, covered, in springform pan for up to 1 day.Tip:To make the cake kosher for Passover, skip the confectioners' sugar or make a kosher version yourself: Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.
Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet.
Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes.
Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.
Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight.
To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)
Tips
Equipment:8-inch springform pan; parchment paper
To make ahead:Prepare through Step 4; refrigerate, covered, in springform pan for up to 1 day.
Tip:To make the cake kosher for Passover, skip the confectioners' sugar or make a kosher version yourself: Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.
Originally appeared: EatingWell.com, December 2020
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Nutrition Facts(per serving)207Calories11gFat28gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
