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1
Place 9-inch springform pan on sheet of wax paper, use pencil to trace around bottom and cut out with scissors.
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2
Butter bottom and sides of pan; line bottom of pan with buttered wax paper circle.
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3
Preheat oven to 350u00b0F.
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4
Sift flour and baking powder into small bowl.
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5
Coarsely grate chocolate on piece of wax paper and transfer to top pan of double boiler.
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6
Fill bottom pan of double boiler halfway with water; bring to boil over high heat.
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7
Reduce heat, set pan with grated chocolate on top of other pan, add butter and stir until melted and smooth (7 to 10 minutes).
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8
Add sugar; stir until melted (2 to 3 minutes).
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9
Transfer chocolate mixture to large mixing bowl.
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10
Using an electric mixer or mixing spoon, add egg yolks, one at a time, beating well after each addition.
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11
Add vanilla extract to mixture and mix well.
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12
Place egg whites to medium mixing bowl, and using clean dry mixer or whisk, beat until stiff.
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13
Using rubber spatula, fold in egg whites with chocolate mixture; transfer to prepared springform pan.
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14
Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean.
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15
Cool torte on wire cake rack; remove sides of pan.
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16
Place 9-inch lace paper doily on top of cake; sift confectioners' sugar over it; remove doily.
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17
Pipe whipped cream dollops around edge of cake top and place a hazelnut or berry in each cream dollop.
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18
Serve with extra whipped cream.
