Preheat oven to 350° F (121° C) with a pan of water on the lower ⅓ shelf to create moisture.
Line a 10" springform pan with parchment paper on the bottom and on the sides using butter as a "glue" The parchment paper should be higher than the rim of the springform pan as the torte will rise above the rim of the pan.
Blend the sugar in a mixer until fine but not powder.
75 g fine granulated sugar, 75 g fine granulated sugar
Separate the eggs into 2 mixing bowls
5 large eggs
Combine the chocolate and butter in a metal bowl that fits on a saucepan.
212 g chocolate chips, 188 g unsalted butter
Heat the saucepan with water until boiling.
Place the bowl of chocolate and butter on the saucepan of boiling water to allow the chocolate to melt.
212 g chocolate chips, 188 g unsalted butter
When the chocolate and butter has melted, stir to form a chocolate "sauce".
WIth the paddle attachment, mix the egg yolks, vanilla and sugar until light, creamy and the mixture falls in ribbons. (5 minutes)
5 large eggs, 75 g fine granulated sugar, ¾ tsp vanilla extract
Add the chocolate mixture into the egg yolk mixture and combine. The mixture should be fairly dense.
With the whisk attachment, whisk the egg whites on medium-low speed (4) until the egg whites become frothy.
5 large eggs
Add the cream of tartar and continue whisking until soft peaks form.
⅛ tsp cream of tartar
When the egg whites reach the soft peak stage, add the rest of the sugar.
75 g fine granulated sugar
Continue to whisk until the egg whites form stiff peaks.
Using a rubber spatula, lighten the chocolate mixture by adding and folding about ½ cup of the stiff egg whites.
When the chocolate mixture has lightened, gently fold in the rest of the egg whites until the chocolate mixture is mixed with no large, dense, dark chocolate streaks but DO NOT FLATTEN THE MIXTURE.
Pour torte mixture into prepared springform pan.
Bake the torte in 350° F (121° C) oven for 50-60 minutes. The torte should rise above the rim of the springform pan. The torte is ready when the torte no longer jiggles when gently shaken.
Remove and cool. The torte will have cracks and will collapse a little.
Refrigerate the torte for an hour or overnight in the springform pan in a sealed container or plastic bag to allow the crumbs to stick together, making it less fragile when applying the ganache.
Ganache
Place the chocolate chips in a metal bowl.
188 g chocolate chips
Heat heavy whipping cream and unsalted butter in a small saucepan until barely boiling
150 ml heavy whipping cream, 23 g unsalted butter
If a layer develops on the surface of the heated cream, pour the cream through a strainer onto the chocolate chips.
Allow the chocolate chips to melt from the heat of the cream.
Stir the melted chocolate chips and cream until a thick chocolate ganache / sauce is formed.
Applying the ganache
Remove the parchment paper from the cooled torte and place it on a wire rack.
Using a metal spatula, form a crumb coat by applying a small amount of ganache onto the torte and smoothing out the sides by applying the ganache like "spackle".
Reheat the ganache on the double boilder if thickened.
Pour the ganache on the top of the torte and spread it with the spatula until smooth all over.
Decorate torte with fresh raspberries.
225 g fresh raspberries.
Video
Notes
If the torte is refrigerated, the ganache will harden. It is better to eat the torte at room temperature. I have sometimes microwaved a slice just to get the ganache soft! No matter how you eat it, it will be delicious. Use a sharp knife to cut the torte and wipe the knife after each cut. If the ganache has hardened, place the knife in a mug of boiling water before each slice. The torte develops its complex flavors overnight so this is one dessert that can be made in advance and gets better with time.