Preheat the oven to 325 degrees F. Line the bottom of an 8-inch cake pan (or a springform) with parchment. If using a cake pan, add a few long strips crossed under the parchment round for easier lift-out.

Melt butter until bubbling and foamy. Cut heat. Add the chopped chocolate and salt, and whisk until smooth.

In a stand mixer fit with the whisk attachment, beat the eggs with the sugar on medium-high for about 8 to 10 minutes until super fluffy and very pale yellow, like sun-bleached Peeps — almost off-white — and at least quadrupled in volume. With the mixer running on medium low, drizzle in the chocolate-butter syrup. Stop the mixer. Sift in the malted milk powder and fold together the batter using a flexible spatula until no spots or streaks remain. Pour into the prepared pan. Sprinkle with flaky salt.

Bake 32 to 36 minutes, until the torte is puffed up around the edges with hairline cracks and air bubbles just around the outer inch or so; the center should still seem jiggly even though it will no longer look wet.

Transfer to the refrigerator or freezer and let cool all the way through, then run a knife around the edges, and gently invert from the pan onto your hand then right it on a plate. Slice with a hot knife.

Optional: Whip cream with a big spoonful of sugar, a pinch of salt, and vanilla bean paste. Top each slice with a dollop, or top with ice cream, or top with nothing.