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1
Preheat oven to 350F.
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2
Generously butter and flour 9-inch-diameter spring-form pan with 2 3/4-inch-high sides.
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3
Melt 4 ounces bittersweet chocolate in top of double boiler set over simmering water, stirring chocolate until smooth.
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4
Remove melted chocolate from over water.
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5
Cool chocolate 10 minutes.
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6
Using electric mixer, 3/4 cup sugar, unsalted butter and vanilla extract in large bowl to blend.
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7
Add egg yolks 1 at a time, beating well after each addition.
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8
Add melted bittersweet chocolate; beat until just combined.
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9
Mix in poppy seeds.
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10
Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry.
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11
Fold half of beaten egg white into chocolate mixture.
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12
Fold flour into remaining beaten white.
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13
Fold egg white mixture into chocolate mixture.
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14
Pour batter into prepared spring-form pan.
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15
Using spatula, smooth top.
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16
Bake until tester inserted into center of torte comes out clean, about 45 minutes.
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17
Transfer pan to rack and cool completely.
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18
(Can be prepared 1 day ahead.
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19
Cover tightly with aluminum foil and store torte at room temperature.)
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20
Cut around sides of pan to loosen torte.
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21
Remove pan sides.
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22
Sift powdered sugar over torte.
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23
Place on platter.
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24
Serve with whipped cream.
