14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
7 large eggs, separated
⅞ cup sugar, divided
1 pinch salt
1 tablespoon confectioners' sugar for dusting
Method
Begin by preheating your oven to 325°F (165°C). Prepare a square piece of parchment paper that's larger than your springform pan and place it on the bottom, securing the ring on top; this will help with easy removal after baking. Don't forget to grease the sides of the pan.
In a saucepan over medium heat, melt some butter. Once melted, take it off the heat and mix in chocolate until it's fully melted. Let this mixture cool slightly.
In a separate bowl, use an electric mixer to beat the egg yolks along with half of the sugar until the mixture becomes light and frothy, which should take about 5 minutes. It's crucial to incorporate plenty of air into the yolks to increase their volume.
Gently fold the slightly cooled chocolate mixture into the beaten egg yolks using a spatula.
Next, in a clean glass, metal, or ceramic bowl, beat the egg whites on medium speed until they become frothy. Gradually add in the remaining sugar and a pinch of salt, continuing to beat until stiff peaks are achieved.
To lighten the chocolate batter, stir in one-third of the whipped egg whites. Then, carefully fold in the rest of the egg whites with a spatula to maintain the airy texture. Quickly pour the batter into the prepared springform pan.
Place the pan in the oven and bake until the surface of the torte is no longer glossy, which will take about 30 to 40 minutes. Keep a close eye on it to avoid overbaking, as this can lead to a dry texture.
Once baked, let the torte cool on a wire rack until it's completely cool. Carefully unmold the torte, being gentle to prevent it from breaking.
