Ingredients

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

Steps

1. Preheat oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper, allowing edges to overhang for easy removal.
2. Chop 8 ounces of dark chocolate into small, uniform pieces and set aside.
3. Cut 6 tablespoons of unsalted butter into small cubes.
4. Create a double boiler by placing a heat-safe bowl over a pot of gently simmering water (the bowl should not touch the water). Add the chopped chocolate and butter cubes to the bowl, stirring occasionally until completely melted and smooth. Remove from heat and let cool for 2 minutes.
5. Separate the 4 eggs carefully, placing yolks in one bowl and whites in another. Ensure no yolk gets into the whites, or they will not whip properly.
6. Whisk the 4 egg yolks with 1/4 cup granulated sugar using an electric mixer on medium-high speed until pale and thick, about 2–3 minutes.
7. Pour the cooled melted chocolate mixture into the egg yolk mixture, folding gently with a rubber spatula until just combined. Add 2 tablespoons of unsweetened cocoa powder, 1/4 teaspoon sea salt, and 1 teaspoon vanilla extract, folding until smooth.
8. Using clean beaters, whip the 4 egg whites on medium-high speed until stiff peaks form, about 3–4 minutes. This creates the light, airy texture of the torte.
9. Gently fold one-third of the whipped egg whites into the chocolate mixture using a rubber spatula, using a cutting-and-folding motion to avoid deflating the whites.
10. Fold the remaining two-thirds of the whipped egg whites into the chocolate mixture in two additions, being very gentle to preserve the airiness.
11. Pour the batter into the prepared cake pan and smooth the top with a spatula.
12. Bake the torte in the preheated 375°F oven for 25–30 minutes. The cake should rise slightly and a toothpick inserted in the center should have moist crumbs (not batter). The center will be slightly underdone and fudgy.
13. Remove the torte from the oven and allow it to cool in the pan for 10 minutes. It will sink slightly in the center as it cools, which is normal.
14. Carefully invert the torte onto a wire rack using the parchment paper overhang, then peel away the parchment. Allow the torte to cool completely on the rack, about 20 minutes.
15. While the torte cools, prepare the ganache. Place 4 ounces of chopped dark chocolate in a heat-safe bowl.
16. Heat 1/2 cup heavy cream until steaming (do not boil). Pour the hot cream over the 4 ounces of chopped chocolate and let sit for 1 minute to soften the chocolate.
17. Stir the ganache with a spatula until smooth and glossy. Add 2 tablespoons of softened butter and stir until fully incorporated.
18. Allow the ganache to cool for 5 minutes until it reaches a pourable consistency (not too hot or it will run off the torte).
19. Pour the ganache over the cooled torte, tilting the rack gently to distribute it evenly across the top. Allow excess ganache to drip down the sides.
20. Transfer the ganache-topped torte to a serving plate and refrigerate for at least 15 minutes to allow the ganache to set.
21. While the ganache sets, prepare the raspberry coulis. Place 8 ounces of fresh raspberries in a food processor with 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice.
22. Pulse the raspberries until smooth, then press the mixture through a fine-mesh strainer into a bowl to remove the seeds. Discard the seeds.
23. To serve, slice the torte into 8 equal wedges using a warm, wet knife (wipe the knife clean between each slice for neat edges).
24. Plate each slice on a white ceramic plate, adding a pool of raspberry coulis to one side. Garnish with fresh raspberries and a mint leaf.