Recipe(tried): Bittersweet Chocolate Mousse Cake (complete)

This is the CORRECT recipe. The first one wasn't complete. Sorry for the inconvenience.

eggy/m'sia
==============================================
I have been trying out this recipe at least 6 times (I think...) since I got the book from a dear friend who is really into "real French culinary art" (as she calls it.) The cake needs a bit of time and attention but really is worthy of the effort and pain. It's a chocolate fan's dream! One thing you must have when making this cake is "patience"! (You will know why if you try the recipe out...) Enjoy!

ps: All recipes from this books are sellected from bistros in Paris area.

Extracted from "Paris Bistro Cooking", p.42
Bittersweet Chocolate Mousse Cake of bistro Aux Charpentiers
(Gateau au Chocolat Amer)
Serve 10-12

Genoise cake:
5 eggs
3/4 cup (caster) sugar
2/3 cup all-purpose flour
1/2 cup Dutch-processed cocoa
1 t. baking powder
3 T. melted unsalted butter

Sugar syrup:
1/3 cup sugar
1/3 cup water
2 T. dark rum or cognac

Chocolate mousse filling:
6 oz. semi-sweet chocolate
2 oz. bitter chocolate
5 1/2 T. unsalted butter
5 eggs, separated
1 cup heavy cream (35% fat and above)

Glaze:
4 oz. semi-sweet chocolate
2 oz. bitter chocolate
3/4 cup heavy cream

To make the cake:
Preheat oven to 350F. Butter and flour a 9 x 2-in round baking pan. Place the eggs and the sugar in a double boiler over simmering water and stir until they are warm and sugar is dissolved. Remove from heat. Beat on high speed with electric mixer until pale and thick, about 10 min. Sift flour, cocoa, and baking powder together. Fold gradually into egg mixture. Spread evenly ion pan and tap pan on hard surface to remove air bubbles. Bake for 30 min, until a wooden pick inserted into center of cake comes out clean. Cool on rack for 10 min. Unfold cake and cool completely.

To make the sugar syrup:
Place the sugar and water in a small saucepan and bring to a boil, stirring occasionally. Cool, and stir in rum.

To make the chocolate mousse filling:
Place both chocolates and butter in a double boiler over simmering water and stir until melted. Beat chocolate mixture gradually into the egg yolks. Beat the egg whites until soft peaks form, and carefully fold into chocolate mixture. Whip the cream until soft peaks from; fold into chocolate mixture. Chill mousse at least 1 hour before filling cake.

To make the glaze:
Melted both chocolate and heavy cream together in a saucepan over low heat, stirring often until thick and smooth. The glaze coats the cake best when lukewarm.

To assemble, slice the cake into 3 thin rounds, brush each round with the sugar syrup. Place the bottom round on a 9-in round of cardboard and place on a rack. Fill and frost cake layers with mousse. Chill 30 min. Place the cake on a cookie sheet. Smooth the top with a spatula dipped in hot water. Pour the warm glaze over the cake, letting it drip over sides. Chill cake until ready to serve.