Preheat oven to 350°F

Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper and spray the paper

Combine ½ cup of cacao chips, butter, and oil in a medium sauce pan

Place over medium heat and stir frequently until chocolate is melted down

With an electric mixer beat eggs, egg whites, pumpkin puree, sugar, cocoa powder, spices and extract

Blend on high for 5 minutes and gradually add in the melted chocolate

Scrap batter into prepared springform pan

Bake torte in the middle of the oven for 30-40 minutes until the edges are set and the middle barely jiggles when pan is gently shaken

Remove from oven and let cool on a wire rack and let it reach room temperature before removing springform pan

Refrigerate for 2 hours to serve chilled

to prepare toppings Add ¼ cacao chips to a saucepan and over medium heat stir frequently until melted

Add melted chocolate to a ziplock bag and cut a corner of the bag to squeeze the chocolate across the tore