Dark Chocolate Torte with Ganache

My sister is leaving for France and for her goodbye party I was asked to make her a cake, her request?
Something dark...preferably my torte! Ok sis you asked for it!

This recipe is originally from Fork Knife Swoon but I made some changes.

One thing to keep in mind - the better the quality of chocolate, the better your cake will turn out! I prefer to use Trade Joe's 72% Dark Chocolate, and it takes almost a whole pound for the cake.

Here is my version:

Dark Chocolate Torte with Ganache

Ingredients:

For the Cake:
3/4 Cup all purpose flour
1/4 Cup unsweetened cocoa powder
1/2 tsp. sea salt
10 oz. bittersweet dark chocolate, chopped into small bits
1 & 1/2 sticks unsalted butter, at room temperature cut into pieces
1 & 1/4 Cups white sugar
3 oz red wine
2 tsp. pure vanilla extract
4 large eggs, at room temperature

For the Ganache Glaze:
1 Cup heavy cream
8 oz. bittersweet dark chocolate
2 Tbsp. unsalted butter, at room temperature cut into pieces

Cake Instructions:

1. Preheat oven 325* degrees F. Generously butter a  9 inch spring-form cake pan, set aside.  
   
2. Sift & combine: flour, cocoa, and salt.  Set aside.
3. Using a double boiler: melt 8 oz of chocolate with the butter, 1/2 Cup of sugar, wine, and vanilla. Stir constantly until combined. The chocolate should be smooth and shiny. Remove from heat and set aside.
4. In a mixer, beat together the eggs and remaining sugar for 2 minutes on high speed until light and fluffy. With the mixer still running, carefully and slowly pour the melted chocolate into the eggs until combined. *It's important that you pour slowly to avoid cooking the raw eggs.*
5. Turn the mixer off and gently stir in the flour mixture and remaining chocolate pieces until just mixed.
6. Pour the batter into the cake pan and bake for 40-45 minutes until the top has just set and beginning to crackle. The cake should still be slightly gooey with melted chocolate when a cake-tester is inserted into the middle. 
7. Remove from oven and let cool on a baking rack.

Ganache Instructions - Make while the cake is cooling:

1. In a sauce pan combine cream and chocolate. Bring the cream to just a boil over medium heat. Whisk continuously until fully melted. Add the butter and gently stir until just combined. *Avoid over mixing to ensure a glossy finish. Remove from heat and let sit for a minute or two to thicken.
2. When the cake is room temperature, remove it from pan and gently pour ganache glaze over the top, allowing it to spill down the side. Top with fresh berries if you desire and serve!

Other great toppings include: Shredded coconut, any sort of berry, caramel sauce, ganache with peanutbutter, whipped cream..be creative!

Here is my finished cake!