Chocolate Baum Torte

Preheat broiler. Grease 9-inch springform pan; set aside. Melt over hot (not boiling) water, semi-sweet chocolate morsels; stir until smooth. Cool to room temperature.
In small bowl, combine butter, 1/2 cup sugar and vanilla extract; beat until creamy. Add egg yolks, 1 at a time, beating well after each addition. In cup, combine flour and cornstarch; add to butter/egg mixture.
Divide batter in half. Stir melted morsels into 1/2 of batter. In large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Divide egg whites equally between plain and chocolate batters; fold in egg whites (may appear curdled).
Spread scant 1/2 cup chocolate batter into bottom of prepared pan (layer will be very thin). Place pan under broiler so that batter is 5 inches from heat. Broil 1-2 minutes or until baked through. Spread scant 1/2 cup plain batter on top of baked chocolate layer. Broil as before. Repeat, alternating chocolate and plain layers, making 10 layers in all.
Garnish: In cup, combine sour cream, sugar and lemon juice. Spread over top cake layer. Broil 1 minute or until set.
Cool 10-15 minutes. Remove sides of pan; cool completely. Frost sides of cooled cake with 1 cup Chocolate Sour Cream Frosting. Arrange strawberries around edge of cake and in center. Using remaining 1/2 cup frosting, pipe around edge of cake. Chill.