Chocolate Mousse Cake


1.    Preheat oven to 350 degrees.  Line the bottom of an 8" springform pan with parchment or waxed
paper.

2.    Melt both chocolates and the butter in the top of a double boiler placed over simmering water.  
Transfer the chocolate mixture to a large mixing bowl and allow it to cool to room temperature.  Add
the egg yolks, rum, and vanilla to the chocolate mixture an whisk briskly until blended.

3.    Beat the egg whites in a medium-sized mixing bowl with an electric mixer on medium-high
speed until frothy, about 30 seconds.  Gradually add 1/3 cup sugar and continue beating just until
the peaks are stiff but not dry, about 1 minute more.  Add one-third of the egg whites to the chocolate
mixture and whisk gently to lighten batter.  Add the remainnig egg whites and whisk until blended.

4.    To form the cake base, spread one-third of the chocolate mixture evenly in the prepared pan with
a rubber spatula.  Refrigerate remaining chocolate immediately.  Bake the base until it rises and
then drops, about 18 to 20 minutes.  Cool it in the pan in the refrigerator 15 minutes.  Meanwhile,
whip 1 cup of the cream until stiff in a medium-sized mixing bowl with an electric mixer on
medium-high speed.  Fold the cream into the remaining chocolate mixture using a rubber spatula.  
Scoop the chocolate mixture onto the cooled base and smooth the surface with a spatual.  Stretch a
piece of plastic wrap over the top of the pan and place the cake in the freezer over night.

5.    The next morning, run a frosting spatula or knive around the sides of the springform pan and
remove the side.  Place a large place upside down on the top of the cake and flip the cake onto the
plate.  Remove the bottom of the pan and paper. Then, flip the cake right side up onto a second
large plate.

6.    Beat the remaining 3/4 cup of the cream with 1 teaspoon sugar in a mixing bowl with an electic
mixer on medim-high speed until stiff peaks are formed.  Spread half the whipped craeam gently
over the top of the mousse cake.  Place remaining whipped cream in a pastry bag fitted with a
decorative tip (star).  Pipe rosettes of whipped cream around the top edge of cake.  Shave the dark
chocolate over the top of the cake.

7.    Refrigerate for 8 hours.  Remove the cake from the refrigerator 1 hour before serving.
Ingredients:

8 ounces semisweet chocolate
3 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
5 large eggs, separated
1/4 cup rum
1 teaspoon vanilla extract
1/3 cup, plus 1 teaspoon sugar
1-3/4 cups heavy (whipping) cream, chilled
1 ounce dark chocolate for shaving