Ingredients for Harvest Pumpkin Torte
- 3 large eggs
- 1 ¾ cups granulated sugar
- All Purpose Flour
- Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- Water
- 1 teaspoon vanilla extract
- Sliced Almonds
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How to Make Harvest Pumpkin Torte
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, pumpkin pie spice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the torte cool in the pan for 10 minutes before running a knife around the edges to loosen it.
- Remove the sides of the springform pan and let the torte cool completely on a wire rack.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
1g
Carbs
3g
