Chocolate Mousse Cake - chocolate

Method

• Butter 9-inch spring-form pan. Spring-form pan must sit in larger pan.Wrap aluminum foil around pan to prevent leaking.
• Preheat oven to 350*F.
• Combine chocolates in double boiler over hot water over low heat. Leave until melted., stirring occasionally.
• In large bowl, beat eggs until frothy. Slowly add sugar and beat until, thick and lemon-colored, about 5 minutes.
• In separate bowl, whip cream until stiff. Add vanilla.
• Beat chocolate until shiny; beat into eggs. Fold in cream until well blended.
• Pour into prepared spring-form pan. Place spring-form pan into larger pan. Pour hot water into larger pan halfway up the side of the spring-form pan.
• Bake at 350*F for 1 hour. Turn off oven. Let cake sit 15 minutes before removing from oven. Let cool 30 minutes.
• Garnish with whipped cream.
• Best served warm or at room temperature. Will keep 6 hours without refrigeration. If chilled, remove from refrigerator 1 hour before serving.