When chilled, the flourless chocolate pumpkin cake can be iced or decorated. This cake also freezes well and is actually easier to cut frozen then allowed to warm up to serve.
To prepare the flourless chocolate pumpkin cake, first start by adding butter and cocoa powder the inside of a 10” spring form pan, if you have parchment paper line the bottom with this the cake will come out cleaner but isn’t needed.
Preheat oven to 300 f and put a pan of water on the lower rack.
In a stand mixer or a food processor whip eggs until stiffen (about 10 minutes)
Meanwhile melt chocolate and butter together stir in smooth pumpkin puree (if the puree is watery add 1 Tsp cocoa powder to thicken)
Mix eggs and puree together work quickly but be thorough.
Pour into prepared cake pan, Bake for 1 hour. Cool. Refrigerate.
When chilled, the flourless chocolate pumpkin cake can be iced or decorated. This cake also freezes well and is actually easier to cut frozen then allowed to warm up to serve.
Ingredients
Directions
To prepare the flourless chocolate pumpkin cake, first start by adding butter and cocoa powder the inside of a 10” spring form pan, if you have parchment paper line the bottom with this the cake will come out cleaner but isn’t needed.
Preheat oven to 300 f and put a pan of water on the lower rack.
In a stand mixer or a food processor whip eggs until stiffen (about 10 minutes)
Meanwhile melt chocolate and butter together stir in smooth pumpkin puree (if the puree is watery add 1 Tsp cocoa powder to thicken)
Mix eggs and puree together work quickly but be thorough.
Pour into prepared cake pan, Bake for 1 hour. Cool. Refrigerate.
When chilled, the flourless chocolate pumpkin cake can be iced or decorated. This cake also freezes well and is actually easier to cut frozen then allowed to warm up to serve.