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To make the Chocolate Torte:
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Preheat oven to 350F (180C) F and position oven rack in the center of the oven.
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Grease an 8-inch springform with butter or coat with cooking spray.
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Line bottom and sides of pan with parchment paper.
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Separate the eggs when they are cold, put the egg whites in one bowl and the egg yolks in another bowl.
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Cover the two bowls with plastic wraps and let sit in a warm place or in warm water to bring to room temperature, 10 to 15 minutes.
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Meanwhile, melt the butter and chocolate in a stainless steel bowl sit over a saucepan of simmering water.
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Add egg yolks and 1/2 cup sugar in the bowl of an electric mixer or a hand mixer.
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Beat on medium high speed until thick and pale, 4 to 5 minutes.
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(The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)
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Beat in the vanilla extract and melted chocolate mixture until smooth.
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Transfer the chocolate and egg yolk mixture into a large bowl and set aside.
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Wash the bowl very clean, then beat the egg whites until foamy.
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Add the cream of tartar and keep beating until soft peaks form.
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Slowly pour in the remaining 1/2 cup sugar and beat until stiff peaks form.
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With a rubber spatula fold a small amount of whites into the egg yolk mixture to lighten the batter.
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Stir in the remaining egg whites, folding until just incorporated.
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Do not over mix or the batter will deflate.
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Pour into the prepared pan, smoothing the top.
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Bake for about 50 to 55 minutes or until a wooden stick inserted in the center comes out with a few moist crumbs.
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(During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.)
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Remove from oven and transfer on a wire rack to let cool.
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The top of the cake will have become hard with a cracked surface and lots of crumbs.
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Cover with plastic wrap and place in the refrigerator for a few hours or up to a few days.
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To make the Ganache:
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Add the chopped chocolate or chocolate chips in a stainless steel bowl.
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Heat the cream and butter in a small saucepan over medium heat.
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Bring just to a boil.
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Pour the boiling cream over the chocolate and let stand for about 5 minutes.
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Mix until smooth.
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Stir in the liqueur if needed.
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To Assemble the cake :
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Take torte out of refrigerator and brush any loose crumbs from the cake.
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Set on a wire rack, let top of the cake facing down and the bottom of the cake is facing up.
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Place the wire rack on a baking sheet in order to catch the chocolate ganache drips.
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Pour the ganache into the center of the cake.
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Spread the ganache with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating.
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If there are any bare spots on the sides of cake, cover with ganache.
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You can top with some fresh strawberries, raspberries, blueberries or mixed berries, shave some chocolate over if desired;
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Refrigerate cake until whenever you are ready to serve this delicious chocolate torte.
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Note: The torte is best served the next day as it allows the flavors to blend.
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Cut the cake in small slices with a sharp knife, wiping off the knife after slicing each piece.
