Preheat your oven to 350°F (177°C) and line the bottom of a 9-inch springform pan with parchment paper.

Chop the semi-sweet chocolate and melt it in a heatproof bowl over a bain marie or in the microwave.

Whisk the eggs in a large bowl until lightly frothy, then gradually add almond butter, coconut milk, pumpkin puree, maple syrup, vanilla, salt, and espresso powder.

Gently fold the melted chocolate into the wet mixture until smooth.

Pour the batter into the prepared pan and bake for 30–40 minutes, until the top is set but jiggles slightly.

Let the torte cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.

Dust the top with cocoa powder before serving, slice, and enjoy.