• Preheat the oven to 350F.
• Butter a 9″ springform pan. Place in parchment circle and butter it.
• In microwave bowl, melt 1 2/3 cups chocolate chips and 3/4 cup butter.
• Once smooth, whisk in the cocoa powder (sift it) and vanilla.
• Let cool 10 minutes.
• Meanwhile, beat eggs with sugar & salt on high for 6 minutes!!!
• Fold in the chocolate mixture
• Pour into pan and bake about 45 minutes.
• The center will sink so after an hour, use a spatula to press the edges down to the level of the cake. Invert the torte on a plate and peel off the parchment.
• Let cool.

Coulis

• Add the blackberries, sugar and 1/4 cup water to a saucepan.
• Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
• In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth.
• Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes.
• Turn off the heat and cool the mixture.

Glaze

• Combine the remaining 1 cup of chocolate chips with 1/4 cup butter in a microwave safe bowl.
• Once smooth, whisk in 2 Tbsp of the blackberry coulis.
• Cool this 15 minutes and pour over the torte.
• Let it set.
• Serve with the extra coulis on the plate!