Preheat the Oven:

• Preheat the oven to 350°F (175°C).

• Grease a 9-inch springform pan and line the bottom with parchment paper.

Melt the Chocolate and Butter:

• In a double boiler or heatproof bowl over simmering water, melt the chocolate and butter, stirring until smooth.

• Remove from heat and stir in the brewed espresso and instant espresso powder.

• Set aside to cool slightly.

Mix the Eggs and Sugar:

• In a large mixing bowl, whisk together the eggs and sugar until light and slightly thickened (3-4 minutes).

• Add the chocolate mixture and whisk until well combined.

Add Cocoa and Salt:

• Sift in the cocoa powder and salt and fold gently until incorporated.

Pour and Bake:

• Pour the batter into the prepared springform pan.

• Smooth the top with a spatula.

• Bake for 45-50 minutes or until the center is set and a toothpick inserted comes out with a few moist crumbs.

• Let the torte cool in the pan for 15 minutes, then remove the springform ring and cool completely on a wire rack.

Heat the Cream:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

• Remove from heat.

Make the Ganache:

• Place the chopped chocolate and butter in a bowl.

• Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

• Stir until smooth and glossy.

• Stir in the coffee liqueur (optional).

Apply the Ganache:

• Pour the ganache over the cooled torte, spreading it evenly with an offset spatula.

• Let the ganache set for 30 minutes before slicing.

Slice and Plate:

• Slice the torte using a sharp, warm knife (wipe the knife between slices for clean edges).

Garnish:

• Dust with cocoa powder, top with whipped cream, and decorate with espresso beans and fresh berries.