8 ounces high-quality dark chocolate (60% to 70% cocoa), chopped
3/4 cup unsalted butter, cubed
1 cup 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 alcohol-free vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch or 9-inch springform pan thoroughly with butter or oil. Line the bottom with a circle of parchment paper to ensure easy removal later. This step is crucial because the torte is very delicate and prone to sticking.
In a medium heat-proof bowl, combine the chopped dark chocolate and the cubed butter. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the mixture is completely smooth and glossy. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, alcohol-free vanilla, cinnamon, ginger, and salt. Once these are well combined, gradually whisk in the melted chocolate and butter mixture until the batter is a uniform, deep brown color.
Add the eggs one at a time, whisking well after each addition until fully incorporated. Sift the cocoa powder over the batter and gently fold it in with a spatula. Avoid over-mixing at this stage, you want to keep as much air in the batter as possible to give the torte its signature lift.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Place it in the center of the oven and bake for 40 to 45 minutes. The edges should be set and slightly pulled away from the sides, while the center should still have a very slight jiggle when the pan is gently shaken.
Remove the torte from the oven and place it on a wire rack to cool completely in the pan. As it cools, the center will settle and may crack slightly, which is perfectly normal for a flourless cake. Once cooled, run a thin knife around the edge before releasing the springform sides.
