Recipe(tried): Chocolate Mousse Cake

CHOCOLATE MOUSSE CAKE

16 oz bittersweet chocolate, divided use
5 oz butter
10 egg yolks
10 oz sugar, divided use
12 egg whites, divided use
8 oz flour
Grated chocolate (for garnish)

Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot.

Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate.

Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the 8 oz of flour. Put into a buttered and floured cake pan.

Bake for 45 minutes at low (250 degrees F). Let cool.

Beat the remaining 6 egg whites (see Food Safety Tip*) until very stiff, adding 5 oz of sugar while beating. Fold into them the rest of the chocolate which must be barely warm. Cover the cake with the chocolate mousse. Then sprinkle over the top and the side grated chocolate. Leave the cake in the refrigerator 2 hours before serving.

*Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs