Chocolate Mousse Cake

Rich chocolate mousse cake baked in a springform pan, then topped with a thin layer of raspberry jam and chilled with remaining batter for a creamy, airy finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt chocolate in microwave (2 min), stir. Cool.

Step 2

Beat egg whites ’til stiff.

Step 3

Put butter, sugar, vanilla, chocolate in large mixing bowl; beat ’til smooth.

Step 4

Add yolks, one at a time, to chocolate/butter/etc. mix.

Step 5

Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!)

Step 6

Mix whites into chocolate-yolk mix; beat ’til creamy.

Step 7

Grease (butter) bottom *only* of 9" springform pan.

Step 8

Pour 1/4 batter in pan; reserve rest (covered but not refrigerated). Bake cake 30 min at 325°F.

Step 9

Let stand ’til cool.

Step 10

Spread thin layer raspberry jelly/jam on top.

Step 11

Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8 hours to let it set.)

Step 12

Unmold and serve. If desired, grate chocolate (or add raspberries) onto top.