Flourless Chocolate Torte

1. Preheat your oven to 350°F / 180°C.
2. Take a 9 inch springform pan with at least 3 inch tall sides, and butter the sides and bottom of the pan.
3. Cut 4 inch strips of parchment paper and line the sides of the cake pan. Then cut a 9 inch circle with parchment paper to line the bottom of the cake pan. Set it aside until needed.

Making the cake batter

1. All ingredients should ideally be at room temperature. Especially the eggs. If the eggs were refrigerated, place them in a bowl with very warm tap water for about 10 minutes to bring them up to room temperature. It's OK if the eggs are slightly warmer than room temperature as well.
2. I use chocolate callets in this recipe, but you can use good quality chocolate chips as well. Bittersweet chocolate bars can also be used, but chop the bars into smaller pieces.
3. Place the chocolate, butter, and salt in a microwave-safe bowl.
4. Heat the mixture in the microwave in 15 - 20 second increments, while stirring in between. Heat the mixture until the chocolate is melted and mixed through with the butter, with no lumps.
5. Stir in the vanilla extract and the water (or the liquid of your choice).
6. Set it aside to let it slightly cool down.
7. Place the eggs in a mixing bowl. The eggs should be at room temperature or slightly warmer.
8. Add the sugar.
9. Place the mixing bowl in your stand mixer with the whisk attachment attached. Start whisking the egg and sugar mixture on high speed for about 5 - 6 minutes. The eggs should foam up and double in size.
10. Once the eggs are beaten, the chocolate mixture is added. To do this, lower the speed to medium, and slowly pour in the chocolate to mix in with the eggs. You can also stop the mixer and add the chocolate in a few additions while mixing in between.
11. Once all the chocolate is added, stop the mixer. The mixture won’t be uniformly mixed, as the chocolate will be mostly at the bottom of the bowl.
12. Use a whisk to manually mix the chocolate and egg mixture together. You can also remove the whisk attachment and use this to mix the batter.
13. Pour the batter into the prepared cake pan. Spread the batter inside the cake pan using a spatula so that it's evenly spread. Knock the cake pan on a surface a few times to make sure the batter is evenly spread in the cake pan.
14. Bake the chocolate torte in the preheated oven for about 40 - 45 minutes. The cake should rise inside the cake pan and the top will look crackly. The sides of the cake will look baked through, with a little jiggle in the center of the cake.
15. Remove the cake pan from the oven and let the torte cool completely. Then place the torte in the fridge and let it chill overnight.

Serving the cake

1. Release the torte from the cake pan. Dust the surface with icing sugar or cocoa powder. Place the torte on a serving platter.
2. Use a clean, warm knife to cut the torte into small slices.
3. Serve with whipped cream or Greek yogurt, along with fresh fruits (fresh berries are a great choice).