Chocolate Mousse Cake V Recipe

Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan and line bottom with parchment paper.

In the top of a double boiler heat chocolate and unsalted butter stirring occasionally until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl beat egg whites until foamy. Gradually add 1/8 cup sugar continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.

Bake in the preheated oven for 40 minutes or until filling is just firm in the center. Allow to cool then remove from pan and refrigerate 1 hour.

In a medium bowl whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.

Spread remaining mousse over cooled cake and dust with cocoa.