Pumpkin Cacao Chocolate Torte [Bulkbites.com]

• Servings: 10
• Time: 20 minutes

A cleaner-than-cheesecake dark chocolate dessert! Great healthy alternative to use this holiday!

Nutrition

• calories: 192
• protein: 7
• carbs: 14
• fat: 13
• saturated fat: 5.14
• polyunsaturated fat: 1.44
• monounsaturated fat: 5.35
• cholesterol: 57
• sodium: 112
• potassium: 215
• dietary fiber: 3.36
• sugars: 5.77
• vitamin a: 24
• vitamin c: 0
• calcium: 35
• iron: 2
• magnesium: 0
• complex carbs: 4.87
• other fats: 1.07

Ingredients

• 4 oz Chocolate, dark, 60-69% cacao solids
• 1 tablespoon Margarine-like spread, SMART BALANCE Regular Buttery Spread with flax oil
• 1 tablespoon Oil, industrial, canola, high oleic
• 3 large Egg, whole, raw, fresh
• 2 piece Egg white beaten
• 1 1 cup, 1 tin, can pumpkin puree without salt
• 0.5 cup Cocoa, dry powder, unsweetened
• 0 tbsp Vanilla extract
• 0.8 tsp Spices, pumpkin pie spice
• 0.5 tsp Spices, cinnamon, ground
• 0.3 tsp Salt, table
• 2 oz Chocolate, dark, 70-85% cacao solids
• 0.3 cup whole kernels Nuts, almonds, blanched

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