Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease an 8-inch springform pan with butter or line the bottom with parchment paper for easy removal.

Step 2: Melt the Chocolate and Butter

1. In a heatproof bowl, combine the chopped chocolate and butter.
2. Place the bowl over a pot of simmering water, stirring occasionally until the mixture is smooth and fully melted. Remove from heat.

Step 3: Mix in Pumpkin and Sugar

1. Whisk the pumpkin puree and granulated sugar into the melted chocolate mixture until well combined.

Step 4: Add Eggs and Vanilla

1. Add the eggs one at a time, whisking thoroughly after each addition.
2. Stir in the vanilla extract until smooth.

Step 5: Incorporate the Dry Ingredients

1. Sift the cocoa powder, ground cinnamon, nutmeg, and salt into the chocolate mixture.
2. Gently fold the dry ingredients into the wet mixture until no streaks remain.

Step 6: Bake the Torte

1. Pour the batter into the prepared springform pan and smooth the top with a spatula.
2. Bake for 25-30 minutes, or until the edges are set and the center is slightly soft for a fudgy texture.

Step 7: Cool and Serve

1. Let the torte cool in the pan for at least 20 minutes.
2. Run a knife around the edges before removing the springform ring.
3. Serve at room temperature or slightly warm, garnished with whipped cream, cocoa powder, or fresh berries.