French Chocolate Mousse Cake

1/2 lb. (eight squares) unsweetened chocolate
1/2 lb. sweet butter, Cut into cubes, plus butter for greasing pan
8 egg yolks
1-1/4 c. sugar
5 egg Whites
1 tbup. powdered cocoa
1 tsp confectioners sugar

Preheat oven to 250 degrees.

Put the chocolate squares and butter in Saucepan. Set saucepan ih skillet of boiling water. Keep water at simmer. Stir chocolate and butter until chocolate is melted.

Combine the egg yolks and sugar in bowl of electric mixer. Beat until mixture is light and lemon-colored.

Add the chocolate sauce to the egg mixture, stirring to blend thoroughly.

Beat the egg whites until stiff, but not brittle. If whites are too stiffly beaten, they will not fold in properly.

Add half the egg whites to the chocolate and beat. Fold in remaining whites.

Butter bottom and sides of an 8-inch springform pan. Pour three quarters of the mixture into the pan,

Set remaining chocolate mixture aside. This will be used as filling and frosting.

Place pan in oven an4 bake one hour and 15 minutes.

When the cake is done, transfer it to a rack. Let stand about 10 minutes. Remove the rim from springform pan. Let cake stand until thoroughlY cool.

Spoon a portion of the reserved, uncooked chocolate mixture around sides of cake, smoothing it over like icing. Build it up slightly around top of cake. Spoon remainder of mixture on top of cake and smooth it over.

Hold a small sieve over cake and spoon the cocoa into it. Sprinkle it evenly over top of cake. Chill briefly.

Add the confectioners sugar to sieve and sprinkle it over top of cake.

Yield: 8 to l0 servings