Preheat the oven to 350°F.

Line the bottom and sides of an 8-inch springform pan with parchment paper. (Note 1)

Whisk ½ cup of the milk and flaxseeds together in a large mixing bowl. Set the mixture aside for at least 5 minutes to gel. You can proceed with the next step of melting the chocolate in the meantime.

Place the vegan chocolate chips into a large microwave-safe bowl. Cut the butter into about 8 slices and add them to the bowl. Microwave the chips and butter in 20 second increments, stirring well between each zap, until the ingredients are melted and the mixture is smooth (Note 2).

Add the almond flour, cocoa powder, cornstarch, and salt to the bowl with the melted chocolate. Stir until fully blended.

Now add the remaining ¼ cup of milk, whiskey, and vanilla to the chocolate mixture. Gently stir again until the ingredients are blended.

Add the sugar to the bowl with the flaxseed mixture. Use an electric mixer to beat the sugar and flaxseed mixture together for a full 2 minutes, until slightly increased in volume and foamy.

Add the chocolate almond flour mixture to the bowl with the flax mixture. Use a spatula to gently fold the ingredients together. Stop mixing once the batter is uniform.

Transfer the batter to the prepared springform pan, spreading it out and smoothing the top with a spatula if needed.

Bake the torte until a toothpick inserted into the center comes out almost clean, with just a few crumbs stuck to it, about 35 to 40 minutes.

Remove the pan from the oven and place it on a cooling rack. Let the torte cool completely before carefully removing it from the pan.

Optionally, sprinkle the torte with a layer of cocoa and/or powdered sugar. Slice and serve.