Begin by preheating your oven to 350℉ (177℃) and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.

In a heatproof bowl, melt the semi-sweet chocolate bars using a double boiler or microwave, allowing it to cool slightly once melted.

In a large bowl, whisk the eggs and then mix in the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder until creamy.

Slowly pour the cooled melted chocolate into the wet ingredients, stirring gently until the batter is smooth and well-blended.

Pour the rich batter into the prepared pan and bake for 30-40 minutes, until the top appears set with a slight jiggle in the center.

Remove the torte from the oven and cool in the pan for 10-15 minutes, then remove the sides of the springform. Chill in the refrigerator for at least an hour before serving.

Dust the top of your chilled torte with cocoa powder using a fine sieve before slicing and serving.