8 ounces dark chocolate, 60 percent cacao or higher, finely chopped
3/4 cup unsalted butter, cut into cubes
1 cup canned pumpkin puree, not pumpkin pie filling
1 cup granulated sugar
4 large eggs, at room temperature
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon pumpkin pie spice
1 teaspoon alcohol-free vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8 inch or 9 inch springform pan with butter or oil and line the bottom with a circle of parchment paper to ensure easy removal after baking.
In a medium microwave safe bowl or using a double boiler over simmering water, combine the chopped dark chocolate and the cubed butter. Stir frequently until the mixture is completely smooth and glossy. Set it aside to cool for a few minutes so it does not scramble the eggs later.
In a large mixing bowl, beat the eggs and granulated sugar together using a whisk or hand mixer until the mixture is slightly pale and frothy. This helps create a light structure for the torte in the absence of flour.
Add the pumpkin puree, alcohol-free vanilla extract, and salt to the egg mixture. Whisk until the pumpkin is fully incorporated and the color is consistent throughout the bowl.
Gently fold the melted chocolate and butter mixture into the pumpkin base. Once combined, sift in the cocoa powder and pumpkin pie spice. Fold everything together with a spatula until no dry streaks of cocoa remain, being careful not to overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set but the center still has a very slight jiggle. Remove from the oven and let it cool completely in the pan on a wire rack before releasing the sides.
