Preheat oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Lightly butter a 9 x 3 inch (23 x 8 cm) springform pan or spray with a nonstick cooking spray. Line pan with parchment paper and then butter (or spray with a nonstick cooking spray) the parchment paper.  (Tip: Use a pastry brush to brush on the melted butter.)

Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both the egg whites and yolks with plastic wrap and bring to room temperature before using (about 30 minutes).

Meanwhile, melt the butter and chocolate in a stainless steel bowl over a saucepan of simmering water.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/2 cup (100 grams) sugar on medium high speed until thick and lemon-colored (about five minutes).  (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)  Add the vanilla extract and melted chocolate mixture, beating until combined.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup (100 grams) sugar and beat until stiff peaks form. Using a large rubber spatula or whisk, fold in a small amount of whites to the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or the batter will deflate.

Pour the mixture into the prepared pan, smoothing the top.  Bake the cake for about 50 minutes to l hour or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs. The cake can be made several days before serving. Just cover and store in the refrigerator.

For chocolate whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. When chilled, beat the mixture until stiff peaks form.

Just before serving spread the chocolate whipped cream on top of the chocolate torte and garnish with Easter candy. Store leftovers, covered, in the refrigerator.

Serves 10 to 12