Chocolate Mousse Cake

Serves 6 Persons.


Chocolate Sponge Cake:

• 3 eggs
• 6 tablespoons sugar
• 1/2 cup sifted flour
• 1/4 cup cocoa
• 2 tablespoons melted butter

Mousse:

• 4 egg whites
• 1 cup sugar
• 2 tablespoons unflavored gelatin softened in 1/2 cup cold water
• 3 squares dark sweet chocolate
• 2 cups heavy cream, whipped

Chocolate Icing:

• 5 squares dark sweet chocolate
• 1/4 cup water

Procedure:

1. For the sponge cake, preheat oven to 350F.  Beat eggs, adding sugar little at a time.  Sift in flour and  cocoa.  Stir in melted butter.  Mix until well blended.  Pour into a 6-inch round (2-inch deep) baking pan.  Bake for 25 minutes at 350F.  Cool.
2. For the mousse, beat together egg whites and 2 tablespoons of the sugar until mixture forms peaks.  Using a candy thermometer cook remaining sugar with 2 tablespoons of water in a saucepan until sugar is dissolved and temperature reaches 245F.  
3. Beat the hot syrup into the meringue, pouring the syrup in a thin stream.  Dissolve the gelatin in 1/4 cup of boiling water.  Combine the melted gelatin with egg white mixture.  Melt the chocolate and add to mixture, blending thoroughly.  Fold in whipped cream.
4. Slice the cake horizontally into 3 layers.  Place 1 layer of the cake in a circular mold 6 inches in diameter.  Then pour half of the mousse filling into the mold and repeat with another layer of cake and the balance of the mousse.  Top with the third layer of cake and chill for 30 minutes before frosting.
5. For the chocolate icing, melt the chocolate and blend with the water.  Frost the top of the cake and chill again before serving.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg (Recipe by Charley O's, New York City)