SaltedVelvet Spoon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. In a large bowl, whisk the egg yolks with 100g of the sugar until pale and thickened. Stir in the vanilla extract.
4. Fold the melted chocolate mixture into the egg yolk mixture until well combined.
5. In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 50g of sugar and continue whisking until stiff peaks form.
6. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites.
7. Sift the flour over the mixture and gently fold until just combined. Be careful not to overmix.
8. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until the top is set but the center still has a slight wobble.
9. Remove from the oven and immediately sprinkle with the flaky sea salt. Let cool completely in the pan.
10. For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream until just boiling, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the butter until glossy.
11. Pour the ganache over the cooled torte, allowing it to drip down the sides. Sprinkle with additional sea salt before the ganache sets.
12. Refrigerate for at least 2 hours before serving to allow the flavors to develop fully.