Chocolate Pumpkin Torte (Gluten-Free) (Print Version)

Ingredients:

01 - 7 oz bittersweet chocolate, chopped.
02 - 1/2 cup unsalted butter.
03 - 1/4 cup pumpkin puree.
04 - 3/4 cup granulated sugar.
05 - 4 large eggs.
06 - 1 teaspoon vanilla extract.
07 - 1/4 cup unsweetened cocoa powder.
08 - 1 teaspoon ground cinnamon.
09 - 1/4 teaspoon ground nutmeg.
10 - 1/4 teaspoon salt.

Instructions:

01 - Preheat the oven to 350°F (175°C) and grease an 8-inch springform pan.
02 - Melt the chocolate and butter together in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
03 - Remove from heat and whisk in pumpkin puree and sugar until well combined.
04 - Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
05 - Sift in cocoa powder, cinnamon, nutmeg, and salt, and fold gently until the mixture is smooth.
06 - Pour the batter into the prepared pan and smooth the top.
07 - Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft.
08 - Let the torte cool in the pan before removing the ring and serving.

Notes:

01 - Serve with a dollop of whipped cream or dusted with powdered sugar for an elegant touch.
02 - This torte tastes even better the next day after the flavors have fully developed!.

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