Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line the pan with a circular piece of parchment paper, and spray the paper lightly with nonstick spray as well.

In a small pan, combine the coconut oil, chocolate chips, and espresso powder. Heat over medium heat until the oil and chocolate are melted, whisking occasionally. Remove from heat, and set aside to cool slightly.

In a medium-sized bowl, add the eggs and egg yolk. With a hand held electric mixer, beat on medium speed until the eggs are frothy. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes until the mixture is pale yellow and doubled in size. 

Add the melted chocolate and coconut oil, vanilla extract, and almond extract to the bowl, and stir gently on the lowest speed to to combine. Add the tapioca starch, unsweetened cocoa powder, and salt to the bowl. Fold in gently with a spatula until just combined, being careful not to deflate. Pour the batter into the prepared pan, and bake for 28-30 minutes, or until a toothpick comes out with moist crumbs.

When you remove the torte from the oven, run a knife around the edge to prevent any sticking. Let cool on a baking rack until completely cool. Remove springform ring, and top with fresh berries. To serve, drizzle with caramel sauce and sprinkle flakey sea salt on top.