Chocolate Flourless Torte

Method

1. Heat the oven to 350°F. Butter a 9-inch springform pan, line the bottom with parchment, and butter the parchment.
2. Melt the chocolate and butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from the heat and cool about 5 minutes.
3. Beat the egg yolks with ½ cup of the sugar until thick and pale, 3–4 minutes, and fold into the chocolate. Sift in the cocoa powder, fold gently, and add the vanilla.
4. In a clean bowl with clean beaters, beat the egg whites with the salt to soft peaks. Gradually add the remaining ¼ cup sugar and beat to stiff, glossy peaks.
5. Fold the whites into the chocolate in three additions, just until no white streaks remain; the air you keep is what makes the torte light without flour.
6. Pour into the pan, smooth the top, and bake 30–35 minutes, until set at the edges with a slight jiggle in the center. A toothpick should show moist crumbs, not wet batter, and a cracked top is normal.
7. Cool completely in the pan on a rack; the center will sink slightly, making a well for the toppings. Run a knife around the edge and release the ring.
8. For the ganache, heat the cream until it just begins to simmer and pour it over the chopped chocolate. Let stand 2 minutes, stir gently from the center out until glossy, then stir in the flaky sea salt.
9. Set the torte on a serving plate and pour the warm ganache over the top, letting it drip down the sides. Smooth it with an offset spatula or leave it rustic.
10. Once the ganache sets (about 30 minutes at room temperature or 15 in the refrigerator), top with berries, a few pieces of gold leaf, a light dusting of powdered sugar, and mint.