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1
For the crust: In the bowl of a food processor, combine flour, cocoa powder and sugar. Pulse to combine. Cut butter into several pieces and add it into the flour mixture. Pulse until mixture is sandy and butter is well-incorporated. Pour crumb mixture into a buttered 10-inch springform pan. Press into an even layer on the bottom of the pan. Wrap 2 layers of heavy-duty foil around the outside of the pan, bringing foil to the top of the rim. Set aside.
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2
For the torte filling: Preheat oven to 350 F. Combine water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Lower the heat and simmer for 5 minutes. Remove from heat.
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3
Melt butter in a large saucepan over low heat. Add all of the chocolate and whisk until smooth. Whisk sugar syrup into the chocolate. Remove from heat and allow it to cool slightly.
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4
Add eggs into the chocolate mixture and whisk until well blended. I added the eggs two at a time, mixing well in between egg additions.
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5
Pour batter over the shortbread crust in the prepared pan. Place cake pan in a large roasting pan. Add enough hot water into the roasting pan to come halfway up sides of the cake pan. Bake torte until the center no longer moves when the pan is gently shaken, 50 to 60 minutes. Carefully remove the pans from the oven. Remove the cake pan from the water bath and set it on a wire rack. Cool completely in pan.
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6
For the ganache: Bring whipping cream to simmer in a small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over the top of the torte, still in the pan. Gently shake pan to distribute ganache evenly and smoothly over top of torte. Refrigerate torte in pan until ganache is set. It's best if it can set overnight.
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7
To serve: Run a knife around pan sides to loosen torte; release the sides of the pan. Cut torte into wedges and serve with a tiny sprinkling of kosher salt, if desired.
