Preheat oven to 350°F

Grease a 9 inch springform cake pan on the base and all around the sides with about 2 tbsp of unsalted butter.

Slice 1 ½ sticks of unsalted butter into cubes and add the cubed butter into a shallow mixing bowl. Now, take 12 oz of the bittersweet chocolate, break it up into pieces, and add it into the shallow bowl with the cubed butter.

Fill a pot ⅓ of the way with water and bring it to a boil. Once it comes to a boil, lower it to medium and place the shallow bowl on the pot (make sure your water is low enough that it doesn't touch the bottom of the bowl). Now using a rubber spatula move the chocolate and butter back and forth until it's fully melted and smooth (make sure you're using a rubber spatula don't use any metal utensils while doing this). Once it's melted and smooth, take it off the heat and set it aside to cool for about 18 - 20 minutes.

In a separate large mixing bowl, add in the eggs, pinch of salt, and sugar. Beat that together with an electric hand mixer for 8 minutes until it is pale and thick.

Now, take your cooled chocolate, pour half of it into the bowl with the egg mixture, and gently fold it in. Pour in the other half of the chocolate mixture and continue to gently fold everything together until there is no more white showing. Then, place the greased 9 inch springform cake pan on a baking sheet and pour that combined batter into the greased cake pan. Place the baking sheet with the cake pan in the 350°F preheated oven on the middle rack for 35 - 40 minutes until the torte is no longer shiny. Once the torte is done, let it cool for about 1 ½ - 2 hours in the springform cake pan. (Don't be upset if your torte has cracks in it, that's normal!)

Once the cake is fully cooled, unlock the springform cake pan and lift it off the torte. Set the torte aside while you make the ganache.

To make the ganache, take 4 oz of bittersweet chocolate, break it up into pieces, and add it into a mixing bowl. Set the bowl with the chocolate aside. Now, in a small pot add in the heavy cream. Heat up the heavy cream on a medium heat just until it's heated up (don't scorch or boil the heavy cream). Once the heavy cream is heated up, pour the hot cream over the pieces of chocolate in the bowl, and immediately place saran wrap over the bowl. Leave the saran wrap over the bowl for about five minutes (the saran wrap helps soften the chocolate before mixing it). Then, remove the saran wrap and gently mix the cream and chocolate pieces together until melted and smooth. Now, pour the ganache evenly over the torte letting the ganache drip down the sides of the torte. Once you’re done pouring the ganache over the torte, let it sit on the counter to fully set up for about 1 ½ hours. (In my video I had gooey chocolate running down the torte only because I didn't cool it at the end because I had to finish the video).

Once the torte is done setting up, garnish the top with powdered sugar and fresh raspberries, and serve it with whipped cream or vanilla ice cream. Enjoy!