Ingredients
Method
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- 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
- In a heatproof bowl, combine the chopped chocolate and butter.
- 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
- Whisk the pumpkin puree and granulated sugar into the melted chocolate mixture until well combined.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, whisking thoroughly after each addition.
- Stir in the vanilla extract until smooth.
Step 5: Incorporate the Dry Ingredients
- Sift the cocoa powder, ground cinnamon, nutmeg, and salt into the chocolate mixture.
- Gently fold the dry ingredients into the wet mixture until no streaks remain.
Step 6: Bake the Torte
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- 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
- Let the torte cool in the pan for at least 20 minutes.
- Run a knife around the edges before removing the springform ring.
- Serve at room temperature or slightly warm, garnished with whipped cream, cocoa powder, or fresh berries.