Pumpkin Chocolate Torte

INGREDIENTS
½   cup semi-sweet chocolate chips
1    tablespoon butter
1    tablespoon olive oil
3    large eggs
\2   large egg whites
1    cup unsweetened pumpkin puree
½   cup granulated sugar
½   cup unsweetened cocoa powder
1    teaspoon vanilla extract
¾   teaspoon pumpkin pie spice*
¼   teaspoon salt
 
¼   cup heavy cream (whipping cream)
1    tablespoon granulated sugar
½   teaspoon vanilla extract
2    tablespoons pumpkin puree

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch spring-form pan. Line the bottom with parchment paper and grease that also. Combine the chocolate chips, butter and oil in a small sauce pan. Place it over medium-low heat, stirring frequently until melted.

In a large mixing bowl, beat the eggs, egg whites, 1 cup of puree, ½ cup sugar, cocoa powder, vanilla extract, pie spice and salt for 5 minutes with an electric mixer or by hand. Add the melted chocolate mixture and beat until well combined. Pour into the prepared spring-form pan.

Bake in the middle of the oven until the edges are set and the center just barely jiggles when the pan is shakes – about 30 to 40 minutes. Remove to a wire rack and allow the torte to cool to room temperature – about 1 ½ hours. Cover the pan with plastic wrap and refrigerate for about 2 hours.

To prepare the topping, beat the heavy cream and 1 tablespoon of sugar until soft peaks form. Add the vanilla and continue to beat until stiff peaks form. Gently fold in the 2 tablespoons of pumpkin puree. Remove the sides of the spring-form pan, cut the torte into serving pieces and serve with a small dollop of the pumpkin whipped cream.

*NOTE: Pumpkin pie spice consists of 4 parts cinnamon, 1 part nutmeg and 1 part allspice. Some recipes add 2 parts powdered ginger.

Based on a recipe in Eating Well.com