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Chocolate Mousse Cake

  • 7 oz. sweet chocolate
  • 1 stick unsalted butter, melted
  • 7 eggs, separated
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/8 tsp. lemon juice

Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

Debbie Dalin, Florida

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