Preheat oven to 350. Butter the bottom and the sides of a 9″ springform pan. Open up your springform pan and cover the bottom of the pan with parchment paper. Lock your springform pan back and butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate chips with ¾ cup butter in a saucepan. Melt, over low heat until completely smooth.
Whisk in the sifted ¼ cup of cocoa powder and vanilla, and let cool for 10 minutes.
While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high in your KitchenAid until your mixture is VERY thick, about 6 minutes.
Carefully fold in the melted chocolate mixture into the egg and sugar mixture. Pour batter into the prepared springform pan.
Bake for 42 minutes. The center will fall and this is normal. The edges will also remain lofty. It’s ok :) Let the cake cool, in the pan, for an hour before using a spatula to press the edges down to the same height as the center.
Invert the torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar.