8 ounces dark chocolate, 60 percent cacao or higher, chopped
3/4 cup unsalted butter, cut into cubes
1 cup pumpkin puree, ensure it is 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
Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease an 8 inch or 9 inch springform pan with butter and line the bottom with a circle of parchment paper. This is a crucial step to ensure your torte releases easily after baking, especially since it is so fudgy and delicate.
In a microwave safe bowl or using a double boiler over low heat, combine the chopped dark chocolate and the cubed butter. Heat the mixture gently, stirring frequently until the chocolate and butter are completely melted and smooth. Set the bowl aside to cool slightly so it does not scramble the eggs in the next steps.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and alcohol-free vanilla extract until the mixture is well combined. Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth, emulsified batter. Pour in the slightly cooled chocolate and butter mixture and whisk until the batter is glossy and uniform.
Gently sift the unsweetened cocoa powder, pumpkin pie spice, and salt into the wet ingredients. Using a spatula, fold the dry ingredients into the chocolate mixture until no streaks of cocoa remain. Be careful not to overmix, as you want to keep the batter airy and light for the best possible texture.
Pour the batter into your prepared springform pan and smooth the top with a spatula. Place the pan in the center of the oven and bake for 35 to 40 minutes. You will know it is done when the edges are set and the center still has a very slight jiggle when the pan is gently shaken. Avoid overbaking, as the torte will continue to firm up as it cools.
Remove the torte from the oven and place it on a wire rack to cool completely in the pan. This cooling process is vital for the structure of the flourless cake. Once cooled to room temperature, you can run a thin knife around the edge before releasing the sides of the springform pan. For the best results, chill the torte in the refrigerator for at least two hours before serving.
