• Gather all ingredients before you start the recipe.
  

Up to 2 days before serving

• Pre heat oven to 350°F.
• Spray 9" round cake pan with a removable bottom with vegetable spray and dust with cocoa powder.
• Chop chocolate into coarse pieces. Place chocolate and butter in a microwave proof dish and heat on high for 30 seconds, stir and heat for another 30 seconds, set aside to cool.
  
• In a mixing bowl, mix the egg yolks and sugar and salt with a hand mixer at high speed for 3 - 5 minutes, or until the egg mixture has tripled in volume and is a pale yellow. Add the cocoa powder and mix well to combine.
  
• Pour the cooled butter and chocolate mixture into the egg mixture and mix on low speed until completely blended.
  
• In a separate bowl, whip egg whites until they form soft peaks, add the chocolate mixture and blend on low speed until fully combined.
  
• Pour the batter into the prepared baking pan and bake for 35 - 40 minutes, or until just barely set in the middle.
  
• Allow the torte to cool for at least 30 minutes then cover the cooled torte in its pan with aluminum foil and refrigerate for 4 hours or overnight.
  

Day of serving

• Remove stems/hulls from strawberries and slice into thick slices.
• Combine sliced strawberries with raspberries in a bowl and sprinkle with 1/3 cup sugar.

Glaze

• Chop the chocolate in coarse pieces and place chocolate and 1/3 cup of heavy cream in a microwave proof dish. Heat on high for 30 seconds, remove, stir, and heat for another 30 seconds.
  
• Stir chocolate mixture until smooth and add vanilla and cassis, stir to combine. Allow to cool for 10-15 minutes until slightly thickened.
  
• Remove aluminum foil from refrigerated torte pan and using a sharp knife, cut around the inside edge of pan all the way around.
• Remove ring from cake pan and transfer torte onto a serving platter.
• Pour chocolate glaze over the top of the refrigerated torte, smoothing the top and allowing the glaze to drip over the sides. Cool in refrigerator for 4 hours or overnight before serving.

Finishing

• Combine berries with 1/3 cup of cassis up to 15 minutes before serving.

Plating

• Serve a slice of the torte with a portion of berries on the side.