Chocolate Ganache Torte

Instructions

1. Prepare the baking pan
   Preheat oven to 350°F (175°C). Butter a 9-inch (23cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent leaking.
2. Melt the chocolate mixture
   In a large heatproof bowl set over a pot of simmering water (don't let the bowl touch the water), combine the chopped chocolate and butter. Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
3. Create the batter
   Whisk the sugar into the chocolate mixture until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and salt. Sift the cocoa powder over the mixture and fold in gently until just combined. Be careful not to overmix.
4. Bake the torte
   Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-45 minutes, until the edges are set but the center still has a slight jiggle. A toothpick inserted 1 inch from the edge should come out mostly clean. Don't overbake, as the torte should remain fudgy in the center.
5. Cool the torte
   Place the pan on a wire rack and allow the torte to cool completely in the pan, about 1-2 hours. The cake will sink slightly in the center as it cools, which is normal.
6. Prepare the ganache
   Place the chopped chocolate for the ganache in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute. Gently stir until smooth and glossy. Add the butter and optional liqueur, stirring until incorporated.
7. Glaze the torte
   Run a knife around the edge of the torte and remove the sides of the springform pan. Invert the torte onto a plate, remove the parchment paper, then flip right-side up onto a serving plate. Pour the warm ganache over the center of the torte, using an offset spatula to guide it to the edges, allowing some to drip down the sides.
8. Chill and serve
   Refrigerate the torte for at least 1 hour to set the ganache. Before serving, allow it to sit at room temperature for 20-30 minutes. Garnish with fresh berries if desired. Slice with a warm knife, wiping the blade clean between cuts for perfect slices.