Ingredients:

1 ⅔ cups semisweet chocolate chips
¾ cup unsalted butter, divided
¼ cup unsweetened cocoa powder, sifted
1 teaspoon vanilla
1 Tbsp rum
5 large eggs
1 cup sugar
1 teaspoon salt
Fresh red raspberries and powdered sugar for garnish

Directions:

Preheat oven to 350 degrees.
Butter the bottom and the sides of a 9″ springform pan. Open the springform pan and cover the bottom of the pan with parchment paper. Lock the springform pan back and butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate morsels with ¾ cup butter in a glass bowl. Microwave for 20 seconds, stir, repeat, until the mixture is smooth. Whisk in the sifted ¼ cup of cocoa powder, rum and vanilla extract, and allow mixture to cool for 10 minutes.

While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high speed in a KitchenAid or standing mixer until the mixture is very thick, about 6 minutes.
Carefully fold in the melted chocolate mixture into the beaten egg and sugar mixture. Pour the batter into the prepared springform pan.

Bake for 42 minutes. The center will fall and this is normal.
Let the cake cool in the pan for 1 hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar or granache and raspberries