Ingredients

• 8 ounce semi-sweet chocolate, chopped
• 6 ounce unsalted butter
• 4 eggs, separated
• 0.5 cup granulated sugar
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 0.25 teaspoon sea salt
• 12 ounce fresh raspberries
• 2 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon powdered sugar

Steps

1. Preheat oven to 375°F and line an 8-inch round cake pan with parchment paper, allowing edges to overhang slightly for easy removal.
2. Chop the semi-sweet chocolate into small, even pieces and set aside.
3. Separate the eggs carefully, placing yolks in one bowl and whites in another, ensuring no yolk reaches the whites.
4. Create a double boiler by placing a heat-safe bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Add the chopped chocolate and butter to the bowl and stir until completely melted and smooth, about 2 minutes.
5. Remove the chocolate mixture from heat and let cool for 1 minute, then stir in the cocoa powder, vanilla extract, and sea salt until fully combined.
6. Whisk the egg yolks with 1/4 cup of the sugar until the mixture is pale and thick, about 2 minutes.
7. Gently fold the cooled chocolate mixture into the egg yolk mixture using a spatula, working carefully to maintain airiness.
8. In a clean bowl, whip the egg whites with an electric mixer on high speed until they form soft peaks, about 2 minutes.
9. Gradually add the remaining 1/4 cup sugar to the egg whites while continuing to beat until stiff peaks form, about 1 minute more.
10. Carefully fold the whipped egg whites into the chocolate mixture in two additions, using gentle strokes to preserve the volume and prevent deflating.
11. Pour the batter into the prepared cake pan and smooth the top with a spatula.
12. Bake in the preheated oven for 28 to 32 minutes, until the top is set but the center still appears slightly underbaked when tested with a toothpick—it should have a small amount of resistance but feel soft.
13. Remove the torte from the oven and allow it to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.
14. While the torte cools, prepare the raspberry coulis by placing 9 ounces of fresh raspberries (reserve 3 ounces for garnish) in a fine-mesh sieve set over a bowl.
15. Press the raspberries through the sieve with the back of a spoon to extract the juice and pulp, discarding the seeds. Stir in the 2 tablespoons sugar and 1 tablespoon fresh lemon juice.
16. To serve, slice the torte into 8 equal wedges and place each on a serving plate.
17. Spoon the raspberry coulis around each slice and top with reserved fresh raspberries. Dust lightly with powdered sugar just before serving.