Chocolate Mousse Cake 2004

Place both chocolates and the butter in a saucepot over med.

heat to melt.

When almost all melted remove from heat, and keep stirring until melted.

Set aside to cool.

Beat 8 egg whites with the salt until just frothy.

Add in 1/3 cup of the brown sugar and beat for 30 seconds.

Add the last 1/3 of the brown sugar and beat on high speed of mixer until you have soft peaks.

Set aside.

Slightly beat the egg yolks with a whisk and whisk fold into the cooled chocolate well.

Now whisk fold some of the beaten soft whites into the chocolate mixture well.

Add remainder of whites in the mixture, folding well.

Pour into a greased and floured 9 inch spring form pan.

Place a piece of parchment over the greased and floured pan for bottom.

Make sure you have all sides greased and floured also-- Wrap bottom of cake tin in double foil, so no water will leak in during the water bath cooking.

Preheated oven, bake 325 degrees F.

for 50- 65 minutes.

Internal temperature should be 170 degrees-- There should be no jiggle left, but not over 170 degrees-- Remove from water bath and remove foil wrap.

Place on a wire rack and cool 15 minutes.

Run a knife around edges, but do not remove from pan.

Cool for 4 hours on rack.

Cover the top now with saran wrap, and place in refrigerator for 8 hours or overnite.

Not less time than this.

Eight hours after chilling.

or next day, remove saran, and open the spring to remove sides.

turn upside down onto a plate, and remove the parchment bottom.

Turn right side up onto serving platter-- Sprinkle with confectioners sugar if desired and serve with fresh raspberries.