Pumpkin-Chocolate Torte with Pumpkin Whipped Cream
Make Ahead Tip: Refrigerate torte for up to 1 day. Finish with Step 7 just before serving.
Equipment: 9-inch springform pan, parchment paper
Tip: Melt chocolate in a small bowl in the microwave on Medium (50%) for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
1 other carbohydrate, 1 fat, 1/2 medium-fat meat