First, preheat your oven to 350 degrees Fahrenheit. Add a piece of round parchment paper to the bottom of an 8 inch springform pan. Lightly spray the sides with nonstick spray.

In a microwave safe bowl, melt the butter and chocolate chips in 30 second increments. Stop and stir between each increment until fully melted but not burnt.

Then, add in the sugar, sea salt, and vanilla extract. Whisk together.

Next, add in the eggs and egg yolk. Stir together.

Add in the cocoa powder and stir together.

In another clean bowl, add the chilled heavy cream. Use an electric mixer to beat until peaks form.

Use a spatula to fold the whipped cream into the chocolate mixture.

Transfer this mixture to the lined springform pan. Smooth into an even layer.

Bake for 25 to 27 minutes or until the edges are set but the center is slightly jiggly.

Remove the pan from the oven. Allow the torte to cool for at least one hour. Chill in the fridge to speed up this process.

Finally, carefully slice and serve this flourless chocolate torte!