This rich, flourless torte is built almost entirely on melted dark chocolate and butter, whisked into a glossy base and lightened with a mountain of whipped eggs until the batter turns pale, thick, and billowy. Folding the two together carefully keeps that airy structure intact, so the torte bakes into a dense, fudgy center with a delicate, crackled top — no flour, no fuss, just structure from eggs and good chocolate. A touch of vanilla and a pinch of salt round out the flavor, while a dusting of cocoa in the pan gives the crust its deep, bittersweet edge. Baked low and slow until just set, it cools into clean, dense slices that hold together beautifully on a plate. This is a genuinely solid option if you're watching added sugar, since the whole structure leans on real chocolate and eggs rather than anything cakey or overly sweetened. Serve it simply, in thin wedges, with a spoonful of whipped cream if you like — it's rich enough to need nothing else.
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Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch springform pan, then dust with the cocoa powder, tapping out any excess.
Set a large heatproof bowl over a medium saucepan of barely simmering water, making sure the bowl does not touch the water. Add the butter and chopped chocolate and stir occasionally until both are fully melted and the mixture is smooth, about 5 minutes. Remove the bowl from the heat and whisk in 3/4 cup of the sugar, the salt, and the vanilla extract. Let the mixture cool for 10 minutes — it should feel warm but not hot to the touch.
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