FLOURLESS CHOCOLATE TORTE WITH PUMPKIN SPICE CARAMEL SAUCE: Thanksgiving

Still looking for the perfect dessert for Thanksgiving. This recipe from Ghirardelli is perfect. It's delicious and easy. 

Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 

3/4 cup Sugar, granulated 

1/4 teaspoon Espresso powder 

1/4 teaspoon Salt 

1/2 cup Butter, unsalted 

1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened 

3 Eggs, large, beaten 

1/2 teaspoon Vanilla extract 

1 Bottle Ghirardelli Caramel Sauce 

1/2 teaspoon Pumpkin pie spice 

DIRECTIONS 

TORTE: 

Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks. 

In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder. Whisk in sugar and salt until combined. Add vanilla and eggs, whisk until thoroughly combined. Fold in sifted cocoa powder until mixture is homogeneous. 

Pour batter into prepared pan. 

Bake 25 minutes until crust starts to form. 

Remove from oven, let sit for 10 minutes. 

Loosen the edges gently, then unclip the pan to remove the sides. 

Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes. 

Can be served warm, room temperature, or prepared the day before. Store covered at room temperature. 

CARAMEL: 

In a microwave safe bowl, heat Ghirardelli caramel. Whisk in spice. Drizzle generously over each torte slice.