the goods:
unsalted butter, room temperature, for baking pan
1 pound semisweet chocolate, coarsely chopped
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons prepared coffee (We don't drink coffee in my home, so for those who are against it, decaf coffee works as well. You won't taste it in the dessert at all, but coffee brings out the flavor in chocolate unlike anything else.)
1/2 cup heavy whipping cream, plus more for serving
Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (on the outside to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for later.
In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.
In a medium bowl, beat whipping cream until it forms soft peaks.
In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and coffee until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan and smooth top.
Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 35 minutes.
Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side of springform. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream.
For homemade whipped cream, whip 1 cup cream with 1 tablespoon sugar and 1 teaspoon vanilla. Add more sugar to taste for your desired sweetness level.
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