Here's an easy trick for cutting parchment to fit: fold your parchment paper in half, then in half again. Line up the point with the center of your pan, and cut in a curve where the edge of the pan is. Unfold it, and you'll have a circle that fits right in the bottom.

Place the 1½ cups of chocolate chips and 1 cup of butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, until everything is fully melted and smooth. This usually takes about a minute total. Set this aside to cool for a few minutes while you put together the rest of the torte.

In a large bowl, stir together the sugar, cocoa, and a pinch of salt. Use the back of your spoon to smooth out any lumps in the cocoa.

Crack the eggs into the dry mixture one at a time, whisking after each addition. You don't need a mixer for this — a simple whisk works perfectly. You'll see the batter start to come together after just the second egg. Add about a teaspoon of vanilla and whisk it in.

Once your melted chocolate and butter has cooled enough that it's just slightly warm to the touch, gently fold it into the egg mixture. Stir until it's all combined — you'll have a rich, glossy batter that already looks incredible.

Pour the batter into your prepared pan. If you see a few bubbles on the surface, just tap the pan gently on the counter. Bake at 325°F for 25 to 30 minutes. At the 25-minute mark, take a look — the edges should be set, and the center may still be slightly jiggly. That's okay. It will continue to set as it cools. If it's very jiggly, give it another 5 minutes.

Let the torte cool completely before adding the ganache. You can speed this up by putting it in the fridge if you'd like.

Place 1 cup of chocolate chips in a bowl. Heat 1 cup of heavy cream in the microwave for about 1 minute and 15 seconds, then pour it directly over the chocolate chips. Let it sit for about 2 minutes, then stir until it's completely smooth and glossy.

Once the torte has cooled, carefully run a knife around the edge to release it from the pan. If you used parchment paper, you should be able to lift it right out. Place it on your serving plate.

Pour the ganache over the top, letting it settle inside the slightly raised edges of the torte. If a little drips over the side, that's perfectly fine. Let the ganache set up for about 15–20 minutes (or pop it in the fridge to speed things along).

Dust the top with a little powdered sugar. Add some fresh strawberries on the side if you'd like. And if you have any leftover ganache, warm it back up slightly and drizzle it on the plate for a really pretty presentation.

Slice it thin — this is rich, and a small piece goes a long way.