Pumpkin Almond Chocolate Torte

Health score
2%
Pumpkin Almond Chocolate Torte
250 min.
20
218kcal

Suggestions


Indulge in the delightful flavors of fall with our Pumpkin Almond Chocolate Torte, a dessert that beautifully marries the rich taste of chocolate with the warm, comforting essence of pumpkin and almond. Perfect for gatherings or special occasions, this torte serves 20, making it an ideal centerpiece for your next celebration.

Imagine layers of moist, gluten-free chocolate cake, each infused with a hint of almond extract, creating a symphony of flavors that dance on your palate. The whipped cream filling, light and airy, is enhanced with pumpkin and a touch of pumpkin pie spice, offering a creamy contrast to the decadent chocolate layers. Topped with coarsely chopped candied almonds, this torte not only pleases the taste buds but also adds a delightful crunch and visual appeal.

With a total preparation time of just over four hours, including chilling, this dessert is well worth the wait. Whether you're hosting a holiday dinner or simply treating yourself and your loved ones, this Pumpkin Almond Chocolate Torte is sure to impress. Each slice is a celebration of seasonal flavors, making it a must-try for any dessert lover. Get ready to savor the taste of autumn in every bite!

Ingredients

  • 15 oz duncan hines devil's food cake gluten free
  • 1.5 teaspoons almond extract gluten-free
  • cups whipping cream 
  • 0.5 cup powdered sugar 
  • teaspoon pumpkin pie spice 
  • teaspoons vanilla gluten-free
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 0.3 cup candied almonds gluten-free coarsely chopped

Equipment

  • bowl
  • oven
  • knife
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms only of 2 (9-inch) round cake pans with shortening.
  2. Make cake mix as directed on box, using water, butter and eggs and stirring in almond extract.
  3. Bake as directed. Cool 10 minutes; run knife around edge of pans to loosen.
  4. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  5. In chilled large bowl, beat whipping cream, powdered sugar, pumpkin pie spice and vanilla with electric mixer on high speed until stiff peaks form. Fold in pumpkin.
  6. Cut each cake horizontally to make 2 layers.
  7. Place 1 bottom layer, cut side up, on serving plate; top with one-fourth of the whipped cream mixture. Top with another cake layer, cut side down. Top with one-fourth of whipped cream mixture. Repeat with remaining 2 layers and whipped cream mixture.
  8. Sprinkle with almonds. Refrigerate 2 hours. Cover and refrigerate any remaining torte.

Nutrition Facts

Calories218kcal
Protein4.38%
Fat50.33%
Carbs45.29%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-7
Nutrition Score
5.2165217555088%

Nutrients percent of daily need

Calories:218.33kcal
10.92%
Fat:12.65g
19.45%
Saturated Fat:6.26g
39.13%
Carbohydrates:25.6g
8.53%
Net Carbohydrates:23.86g
8.68%
Sugar:14.33g
15.93%
Cholesterol:26.89mg
8.96%
Sodium:210.61mg
9.16%
Alcohol:0.24g
100%
Alcohol %:0.46%
100%
Protein:2.48g
4.96%
Vitamin A:1471.11IU
29.42%
Phosphorus:83.99mg
8.4%
Manganese:0.16mg
8.18%
Fiber:1.74g
6.98%
Iron:1.22mg
6.78%
Vitamin E:0.95mg
6.31%
Vitamin B2:0.11mg
6.28%
Copper:0.12mg
6.06%
Calcium:57.33mg
5.73%
Selenium:3.59µg
5.13%
Folate:19.48µg
4.87%
Magnesium:19.44mg
4.86%
Potassium:123.22mg
3.52%
Vitamin B1:0.05mg
3.02%
Vitamin D:0.38µg
2.54%
Vitamin B5:0.25mg
2.49%
Vitamin B3:0.45mg
2.25%
Zinc:0.33mg
2.19%
Vitamin B6:0.04mg
2.05%
Vitamin K:1.6µg
1.52%