Pumpkin Torta Caprese

Instructions

1. Preheat the oven to 350 degrees F. Butter the inside of a 9 inch springform pan.
2. Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch. If the mixture is not completely combined, that is okay as long as both the chocolate and butter are melted.
3. Place the egg whites in a medium bowl with the salt. Place the yolks in a separate medium bowl with the sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the egg yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Add the white chocolate mixture, pumpkin puree, vanilla, cinnamon and allspice to the bowl and mix again until smooth and combined. Add the almond flour to the bowl and using a rubber spatula, fold the flour into the batter until only a few streaks remain. Add the egg whites and fold until light and fully combined. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, lightly golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
4. Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioner’s sugar. Serve with crème fraiche or whipped cream if desired.
5. Store any remaining cake in the refrigerator. Allow to sit at room temperature for 10 minutes before serving.