Start by chopping your chocolate into small chunks with a bread knife.

Heat butter over medium heat in a large saucepan until bubbling and melted. Then, watch until it begins to brown and remove from heat.

Add heavy cream, peppermint extract, vanilla extract, and flaky salt and stir to combine.

Add your chopped chocolate and mix until fully melted. Return to heat if necessary to fully melt.

In a stand mixer, combine eggs, egg yolks, and white sugar. Whip on medium-high speed until voluminous, fluffy, and semi-stiff (about 5 minutes).

Remove bowl from stand mixer and gradually add melted chocolate mixture to egg/sugar mix. Fold in with a spatula until fully combined in 3-4 batches.

Preheat oven to 350°F and grease and line a 9” circular baking pan with butter and parchment paper.

Pour chocolate torte batter into the pan and sprinkle peppermint pieces on top evenly.

Bake for 35 - 45 minutes until the middle is slightly wobbly and almost set. Let sit at room temperature for 30 minutes.

Carefully remove torte from pan and place in fridge to chill for at least 30-60 minutes. Remove and slice to serve.