• Preheat the oven to 325°F. Line a 9-inch springform pan with a parchment paper circle. Spray generously with nonstick cooking spray. Set it aside.
• Add the chocolate chips and butter to a medium-sized microwave-safe bowl. Heat at full power in the microwave in 30-second intervals. Stir after each interval until smooth. Alternatively, you can melt the chocolate and butter using a double boiler. Allow the chocolate mixture to cool.
• Whisk together the granulated sugar, salt, and cocoa powder in a separate medium-sized mixing bowl.
• Using either a hand whisk, or a handheld mixer, on low speed, add the eggs, one at a time to the sugar mixture. Continue mixing until completely incorporated.
• Add the vanilla extract.
• Fold in the chocolate mixture.
• Pour the torte batter into the prepared springform pan. Bake for 25-30 minutes, until the edges are set but the center is jiggly. Allow the torte to cool completely before topping it with the ganache.

Ganache

• Add the heavy cream to a small microwave-safe bowl. Heat for 1 minute 15 seconds in the microwave or until bubbling hot.
• Add the chocolate chips to a small heat-safe bowl (3-4 cups)
• Carefully pour the hot heavy cream over the chocolate chips. Allow the cream and chocolate to sit for 2-3 minutes before stirring until the chocolate is completely melted and smooth.
• Use an offset spatula to spread the ganache over the top of the torte. Let the ganache cool completely and set before slicing and serving.