I saw a two-ingredient no-bake pumpkin chocolate torte somewhere on the internet last week, and decided to try it. The torte itself seemed too simple to even work… Just a small can of pureed pumpkin, and the same amount of melted chocolate chips. That’s it. Weird, right? But I tried it for you, made some important adjustments (such as overnight refrigeration) and made a delicious ganache to pour over it. I served it on Shabbat; it was awesome and there were no leftovers. I can’t wait to make it again.

Ingredients:

For torte:

• 1 can (15 ounces) pureed pumpkin
• 1½ cups melted chocolate chips (I used Trader Joe’s 72% cacao)

For ganache:

• 1½ cups melted chocolate chips (I used Trader Joe’s semi-sweet)
• ⅓ to ½ cup Rich Whip
• 1 teaspoon vanilla extract
• 1 teaspoon superfine instant coffee powder (I used Elite)

Directions:

1. Melt the chocolate chips for the torte and mix them completely with the pumpkin puree. Place in a pie plate with parchment paper, or a prebaked pie crust. Refrigerate overnight!

2. Before you are ready to serve, bring the cake out and flip onto a serving plate or just bring to room temperature in your pie crust.

3. Make the ganache: Melt the chips, add the vanilla and coffee flavorings (or any you’d like to add) and mix with Rich Whip until you’ve reached pouring consistency. Pour the ganache over the cake, and either refrigerate again or serve at room temperature. Enjoy!