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CAKE:.
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Heat oven to 350 degrees F.
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Let egg whites stand at room temperature in a very large bowl for 30 minutes.
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Grease and lightly flour a 9-inch springform pan.
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Set aside.
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Melt chocolate and butter in a medium saucepan over low heat; cool.
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Stir egg yolks and vanilla into the cooled chocolate mixture.
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Set mixture aside.
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Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl).
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Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
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Fold about 1 cup of the egg white mixture into chocolate mixture.
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Fold chocolate mixture into remaining egg white mixture.
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Sift about one-third of the flour over the egg mixture; gently fold in flour(If the bowl is too full, transfer mixture to a larger bowl.
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).
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Repeat twice, sifting and folding in one-third of the flour at a time.
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Spread batter into the prepared pan.
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Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
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Completely cool cake in the pan on a wire rack.
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Remove sides of pan.
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Brush crumbs from edges of cake.
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(Top crust will be slightly flaky.
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).
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Remove bottom of pan from cake.
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Heat preserves in a small saucepan until melted.
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Press apricot preserves through a sieve; cool slightly.
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CHOCOLATE GLAZE:.
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Cut up 4 ounces semisweet or bittersweet chocolate.
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Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside.
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Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan.
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Reduce heat and simmer for 2 minutes.
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Remove from heat.
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Stir in chocolate mixture.
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Cool to room temperature.
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TO ASSEMBLE:.
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Cut cake horizontally into two even layers.
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Place the bottom layer on a large serving plate.
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Spread the preserves on top of the cake layer on plate.
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Top with the second cake layer.
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Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely.
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Let torte stand at room temperature at least 1 hour before serving.
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If desired, top with chocolate curls; garnish with edible flowers.
