Flourless Chocolate Torte with Blackberry Coulis

Flourless Chocolate Torte with Blackberry Coulis
For the Torte

2 2/3 cups semisweet chocolate chips (16 ounces), divided1 cup unsalted butter, divided1/4 cup unsweetened cocoa powder, sifted1 teaspoon vanilla extract5 large eggs1 cup sugar1 tsp salt

For the Blackberry Coulis
1 1-pound bag frozen unsweetened blackberries1 cup plus 2 tablespoons semidry white wine6 Tbsp sugar, divided3 whole cloves2 Turkish bay leaves1/4 tsp ground allspice1 tsp bourbonfresh blackberries, for garnish
Method:

Preheat the oven to 350F and butter a 9″ springform pan. Cover the bottom of the pan with parchment, and butter then parchment.Combine 1 2/3 cups chocolate chips with 3/4 cup butter in a saucepan. Melt, over low heat, until completely smooth. Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 tsp salt and mix on high until very thick, about 6 minutes. Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.Bake for 42–45 minutes. The center will fall, and edges will remain lofty. Let the cake cool, in the pan, for an hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate, and remove the parchment. Let cool completely.To make the coulis, combine the wine, 4 Tbsp sugar, and the blackberries in a blender. Blend until smooth, then transfer to a saucepan and add the cloves, allspice, and bay leaves. Cook over medium heat until it comes to a simmer — then reduce heat to low, cover, and let simmer for 8 minutes. Strain into a bowl, discarding the solids, and mix in the bourbon and remaining sugar, if desired.For the glaze, combine the remaining 1 cup of chocolate chips with 1/4 cup butter in a saucepan. Melt over low heat until smooth, then remove from heat and whisk in 2 Tbsp of the blackberry coulis. Let the glaze cool 15 minutes before pouring and smoothing over the torte. Let the glaze set, about 1 hour, before serving.To serve, garnish each slice with extra blackberry coulis and fresh blackberries.

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