Pumpkin cake with almonds and amaretti

I remove pumpkin skin and seeds, chop, steam and blend until smooth.I chop chocolate and add to butter. I melt in microwave or a bain-marie.I whisk eggs electrically until pale and fluffy, then add melted butter and chocolate.I add ground almonds.I add flour sifted with baking powder, a pinch of salt and vanilla powder and whisk a few more minutes.I add pumpkin purée.I finely crush amaretti in a food bag with a rolling pin and add to batter.I mix well.I line a tin with parchment and add batter.I bake at 180°C for about 50/60 minutes, covering with foil if browning too much. A knife tip inserted in the centre should come out dry; bake a few extra minutes if needed. I cool slightly before unmoulding and dust with icing sugar.Tall, moist and special. Add chocolate sauce or crème anglaise if liked.