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Instructions

• Preheat oven to 350°F
• Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper and spray the paper
• Combine ½ cup of cacao chips, butter, and oil in a medium sauce pan
• Place over medium heat and stir frequently until chocolate is melted down
• With an electric mixer beat eggs, egg whites, pumpkin puree, sugar, cocoa powder, spices and extract
• Blend on high for 5 minutes and gradually add in the melted chocolate
• Scrap batter into prepared springform pan
• Bake torte in the middle of the oven for 30-40 minutes until the edges are set and the middle barely jiggles when pan is gently shaken
• Remove from oven and let cool on a wire rack and let it reach room temperature before removing springform pan
• Refrigerate for 2 hours to serve chilled
• to prepare toppings Add ¼ cacao chips to a saucepan and over medium heat stir frequently until melted
• Add melted chocolate to a ziplock bag and cut a corner of the bag to squeeze the chocolate across the tore
• Top with sliced almonds and let set in fridge for 10 minutes