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1
Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
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2
Bring some water to a simmer in a medium pot over medium heat.
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3
Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water.
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4
Put the bowl onto the pot.
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5
When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
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6
In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs.
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7
Fold in the chocolate mixture, then fold in the cake flour.
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8
Spray 6 (4-ounce) cake tins with nonstick cooking spray.
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9
Fill the tins to 1/2-inch from the top with the batter.
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10
Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes.
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11
Check them after 10 minutes, don't overcook them or the center will not be liquid.
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12
Remove them from the oven and let them sit for 1 minute.
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13
While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm.
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14
Beat the heavy cream in a large bowl until it forms soft peaks.
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15
Quickly beat in the coffee liqueur and refrigerate until ready to use.
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16
Slice the strawberries in half, leaving the stem on 1 half.
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17
Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
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18
Brush a wide stripe of the melted chocolate across each serving plate.
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19
Arrange the caramelized strawberries above the stripe.
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20
Unmold each torte on top of the stripe on 1 side.
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21
Put a dollop of the whipped cream on the other side of the stripe.
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22
Top the whipped cream with the chopped nuts and a light dusting of cocoa powder.
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23
Garnish with mint sprigs and serve.
