frshly grated nutmeg (however much smells right to you)
pinch of salt
Add the melted chocolate to your batter and continue mixing.
Add to a 9 inch spring form pan that has been greased well (wax paper on the bottom also helps). Bake at 350 degrees for 30-40 minutes, until the torte is jiggly in the middle but holds together. Allow to cool and remove from pan.
Melt 1/4 cup of dairy free chocolate chips and a smidge of oil. Drizzle across the top of the torte.
Chill torte before serving.
Note: I typically freeze my pumpkin puree in 2 cup increments, so I make two tortes and freeze one for later!