Preheat your oven to 400°F (200°C).

Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.

In a microwave-safe bowl, combine chopped chocolate and butter. Heat in microwave at half power in 30-second increments until melted and smooth.

Using an electric mixer, beat together sugar, eggs, and vanilla on medium speed until fully combined and frothy.

Add flour and salt to the egg mixture, mixing until just combined.

Gradually incorporate the cooled chocolate mixture into the batter, stirring until just combined.

Pour the batter into the prepared pan, spreading it evenly.

Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted comes out with moist crumbs.

Let the torte cool completely in the pan. If using a springform pan, carefully remove the sides once cooled.

Flip onto a wire rack, remove parchment paper, and then onto your desired serving plate.

Serve slices with a scoop of ice cream and a drizzle of chocolate sauce.