Chocolate Mousse Cake Cooking for Entertaining Marlene Sorosky Yield: 8 - 10 servings Cake: 7 oz. semisweet chocolate ¼ lb. unsalted butter 7 eggs, separated 1 cup sugar 1 tsp. vanilla extract 1/8 tsp. cream of tartar Whipped Cream Frosting: ½ pint whipping cream (1 cup) ⅓ cup powdered sugar 1 tsp. vanilla extract Preheat oven to 325o. In a small saucepan, melt chocolate and butter over low heat. In a large bowl, beat egg yolks and ¾ cup of the sugar until very light and fluffy, about 5 minutes. Gradually beat in warm chocolate mixture and vanilla. In another large bowl, beat egg whites with cream of tartar until soft peaks form. Add remaining ¼ cup sugar 1 tablespoon at a time. Continue beating until stiff. Fold egg whites carefully into chocolate mixture. Pour ¾ of the batter into an ungreased 9-inch by 3-inch springform pan. Cover remaining batter and refrigerate. Bake cake 35 minutes. Prepare Whipped Cream Frosting; set aside. Remove cake from oven and cool. Cake will drop as it cools. Remove outside ring of springform pan. Stir refrigerated batter to soften slightly. Spread on top of cake. Refrigerate until firm. Spread Whipped Cream Frosting over tops and sides. Refrigerate up to 2 hours. May be frozen. Whipped Cream Frosting : In a small bowl, beat whippinig cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff.

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