Ingredients
Scale
- 8 oz dark chocolate, chopped
- 1 cup canned pumpkin puree, 100% pure
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup cocoa powder, unsweetened
- 1 tsp baking powder
- 1 tsp vanilla extract, pure
- 1 tsp agar-agar
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray or line it with parchment paper for easy removal later.
- In a microwave-safe bowl, combine chopped dark chocolate and butter. Microwave in 30-second intervals, stirring in between until smooth and fully melted.
- In another mixing bowl, whisk together canned pumpkin puree, eggs, granulated sugar, vanilla extract, and agar-agar until well combined.
- In yet another bowl, sift together cocoa powder and baking powder.
- Fold the melted chocolate mixture into your wet ingredients gently until just combined. Then gradually add in the dry ingredients. Mix until you see no dry streaks.
- Pour the batter into your prepared cake pan and spread evenly with a spatula. Bake in your preheated oven for about 25-30 minutes or until the edges look set but the center still jiggles slightly.
- Let it cool before serving. Garnish with whipped coconut cream or dusted cocoa powder for an elegant touch. Serve immediately to enjoy that dreamy texture!
Notes
Store leftovers in an airtight container.
Reheat slices gently in the microwave.
Serve with whipped cream topping.
Use room temperature eggs for best results.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg