Dear Huladoula,

I don't know the original source of either of these recipes but they are a pretty close fit to your description. Maybe if someone doesn't come forward with the recipe one of these will do.

Chocolate Mousse Cake

7 oz. semi-sweet chocolate
1/4 lb. (1 stick) unsalted butter
7 eggs, separated (a portion of the eggs will be eaten raw so substitute pasteurized egg product and pasteurized egg whites or reconstituted dried egg whites)
1 c. sugar, divided
1 tsp. vanilla
1/8 tsp. cream of tartar
Chocolate curls (shave off of thick chocolate bar)
Whipped cream frosting (below)

Preheat oven to 325 degrees. In saucepan, melt chocolate and butter over low heat. In large bowl, beat egg yolks and 3/4 cup sugar until light and fluffy (about 5 minutes). Gradually add to warm chocolate mixture and add vanilla. In another large bowl, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time. Continue beating until stiff. Fold egg whites into chocolate mixture. Pour 3/4 of batter into an ungreased springform pan. Cover remaining batter and refrigerate. Bake cake for 35 minutes. Cool in pan and remove sides of springform pan. (Cake will drop as it cools.) Stir refrigerated batter to soften. Spread on top of cake and refrigerate until firm. (Top with chocolate curls.)

WHIPPED CREAM FROSTING:
1/2 pt. (1 c.) whipping cream
1/3 c. powdered sugar
1 tsp. Vanilla

Chocolate Mousse Cake

1/2 lb. (8 sq.) unsweetened chocolate
1/2 lb. sweet butter, cut into cubes, plus butter for greasing pan
8 egg yolks (a portion of the eggs will be eaten raw so substitute pasteurized egg product and pasteurized egg whites or reconstituted dried egg whites)
1 1/4 c. sugar
5 egg whites (pasteurized egg whites or reconstituted dried egg whites)
1 tbsp. powdered cocoa
1 tsp. confectioners' sugar

Preheat oven to 350 degrees. Put chocolate squares and butter in saucepan. Set saucepan in skillet of boiling water. Keep the water at a simmer. Stir the chocolate and butter until chocolate is melted. Combine egg yolks and sugar in bowl of electric mixer. Beat until mixture is light and lemon colored. Add chocolate sauce to egg mixture, stirring to blend thoroughly. Beat egg whites until stiff but not "brittle". If the egg whites are too stiffly beaten, they will not fold in properly. Add half of the egg whites to the chocolate mixture and beat. Fold in remaining egg whites. Butter the bottom and sides of an 8 inch springform pan. Pour in 3/4 of mixture into pan. Set the remaining chocolate mixture aside. This will be used as filling and frosting. Place pan in oven and bake 1 hour and 15 minutes. When cake is done transfer it to rack. Let stand for 10 minutes. Remove rim from springform pan. Let cake stand until thoroughly cool. Spoon portion of reserved, uncooked chocolate mixture around sides of cake, smoothing it over like icing. Build it up slightly around top of cake. Spoon remaining on top of cake and smooth over. Hold a sieve over cake and spoon cocoa into it. Sprinkle over cake. Chill briefly. Add confectioners' sugar to sieve and spoon over top of cake.

Happy Holidays,

Betsy
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