-
1
To prepare torte: Preheat oven to 350F.
-
2
Coat a 9-inch springform pan with cooking spray.
-
3
Line the bottom with parchment paper and spray the paper.
-
4
Combine 1/2 cup chocolate chips, butter and oil in a small saucepan.
-
5
Place over medium-low heat, stirring frequently with a spatula, until melted.
-
6
Beat eggs, egg whites, 1 cup pumpkin, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin pie spice and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes.
-
7
Add the melted chocolate and beat until combined.
-
8
Scrape the batter into the prepared pan.
-
9
Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30 to 40 minutes.
-
10
Let cool on a wire rack to room temperature, about 1 1/2 hours.
-
11
Melt the remaining 1/4 cup chocolate chips (see Tip).
-
12
Decoratively drizzle the melted chocolate over the top of the cooled torte.
-
13
Cover the pan with plastic wrap and refrigerate until chilled, about 2 hours (or up to 1 day).
-
14
To prepare topping: Just before serving, beat cream with 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form.
-
15
Add 1/2 teaspoon vanilla and continue to beat until stiff peaks form.
-
16
Gently fold in 2 tablespoons pumpkin puree.
-
17
Remove the pan sides and slice the torte.
-
18
Serve each portion with a dollop (about 1 tablespoon) of the pumpkin whipped cream.
-
19
Tips & Notes.
-
20
Make Ahead Tip: Refrigerate torte for up to 1 day.
-
21
Finish with Step 7 just before serving.
-
22
Equipment: 9-inch springform pan, parchment paper.
-
23
Tip: Melt chocolate in a small bowl in the microwave on Medium (50%) for 1 minute.
-
24
Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
-
25
Or place chocolate in the top of a double boiler over hot, but not boiling, water.
-
26
Stir until melted.
