Separate eggs, placing whites in large bowl with cream of tartar and yolks in small bowl. Let them warm to room temperature -- about 1 hour.
Meanwhile, prepare Chocolate Cream (see step 9), Chocolate "Bark" , and Chocolate "Leaves" and "Twigs" (see step 10)
Prepare cake layers: Grease three 9-inch round baking pans. (If you lack a third 9-inch baking pan, use a 9-inch springform pan.) Line bottoms with rounds of waxed or parchment paper, grease paper. Heat oven to 350 degrees F.
In small bowl, combine ground almonds, bread crumbs, cocoa powder, flour, baking powder, and baking soda until well mixed, set mixture aside. With electric mixer on high speed, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/3 cup sugar until stiff peaks form. Set beaten whites aside. With same beaters (no need to wash) and with mixer on high, beat egg yolks with remaining 1/3 cup sugar until thick and pale yellow -- about 8 minutes.
With rubber spatula, fold nut mixture into beaten yolks. Fold about 1 cup beaten egg whites into nut-yolk mixture to lighten it, then fold nut-yolk mixture into remaining egg whites just until no streaks of white remain. Divide batter among prepared pans, spreading evenly.
Bake cake layers 15 minutes or until center springs back when gently touched with fingertip. Cool layers in pans on wire racks 5 minutes. Loosen layers from side of pan and invert onto wire racks, peel off and discard paper. Cool layers completely on wire racks.
To assemble torte, place one cake layer on serving plate. Spread with 1 cup Chocolate Cream. Place another layer on top and repeat. Place last layer on top, cover cake layers with remaining Chocolate Cream.
Press Chocolate "Bark" lengthwise to cover side of torte, allowing some to extend about 1/2 inch above top edge. Carefully handle and lightly insert Chocolate "Leaves" into top of torte, using "Twigs" against the back of the leaves to hold them upright. Garnish torte with Cape gooseberries, if desired.
Chocolate Cream: In 2-quart saucepan, with wire whisk, beat 1 cup milk, 1/3 cup sugar, and 2 tablespoons all-purpose flour until smooth. Cook over medium heat, whisking constantly, until mixture boils and thickens. Remove from heat; stir in 2 1-ounce square semisweet chocolate , chopped, until melted. In small bowl, 2 large egg yolks with about 1/2 cup chocolate mixture until mixed; stir egg yolk back into saucepan and return to low heat. Cook, stirring, until thick--about 1 minute longer. Remove from heat; stir in 1 teaspoon vanilla extract . Cover surface directly with plastic wrap and refrigerate about 1 hour. Just before assembling torte, in small bowl with electric mixer on medium speed, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into chocolate mixture just until mixed. Refrigerate until ready to use.
Chocolate "Leaves" and "Twigs": Rinse about 10 small pliable pesticide-free autumn leaves that have been harvested recently (use maple of fruit-tree leaves); pat dry with paper towels. In shallow 1-quart saucepan, heat 1/2-inch water to boiling and keep water at a simmer over low heat. Meanwhile, coarsely break or chop 1 1-ounce squares semisweet chocolate and 2 1-ounce squares white chocolate and place each in separate custard cups. Set cups, one at a time, into simmering water until chocolate melts, stirring each with a small butter knife or metal spatula until smooth. Remove melted chocolate from heat. Let stand just until cool enough to mound when dropped from the knife--about 10 minutes. Place one leaf upside down on work surface, being sure to coat well. Avoid getting chocolate onto the top of the leaf, as it will be difficult to remove each leaf if edge is not clean. Place coated leaf on a tray in the refrigerator when it is done. If desired, in third cup, combine white chocolate and a few drops of semisweet chocolate to make a light-colored chocolate to coat some of the leaves. Chill leaves until chocolate is hardened. Scrape leftover chocolate from bowls, reheating if hardened, and spoon onto a small piece of foil in the form of 3- by 1/2-inch "twigs" and refrigerate until hardened. Just before assembling torte, remove coated leaves, one at a time, from refrigerator and carefully peel real leaf away; return chocolate leaves to tray in refrigerator. This step requires speed and care to prevent melting and/or breaking.
