Recipe(tried): Chocolate Mousse Cake -- We found the recipe! Yay!

Eureka! Just when we'd despaired of finding the recipe for this unique dessert, Mom found another copy of the magazine from which she'd clipped it. Here it is...

CHOCOLATE MOUSSE CAKE
Recipe courtesy Holly Leiser (Dunwoody, GA), as seen in Southern Living magazine
Yield: 10 to 12 servings

CHOCOLATE CRUST:
1/3 cup butter or margarine
2 (1-ounce) squares semisweet chocolate
1 1/3 cups fine, dry breadcrumbs
1/3 cup sugar
CHOCOLATE MOUSSE:
9 (1 ounce) squares semisweet chocolate
1 (8 ounce) plus pkg. cream cheese, softened
1 (3 ounce) pkg. cream cheese, softened
2/3 cup sugar
6 eggs
1/3 cup whipping cream
4 tsp. vanilla extract
Whipped Cream Topping (recipe follows)
Cocoa (for garnish)

PREPARE CHOCOLATE CRUST:
Combine butter and chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat.

Combine breadcrumbs and sugar; add to chocolate mixture, blending well. Press into bottom and 2 inches up sides of a 9-inch springform pan.

Bake at 350 degrees F for 8 minutes. Refrigerate until well chilled.

PREPARE CHOCOLATE MOUSSE:
Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat, and cool.

Combine cream cheese and sugar in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add whipping cream, vanilla, and melted chocolate; mix at low speed of an electric mixer just until blended. Pour into Chocolate Crust.

Bake at 375 degrees F for 30 to 35 minutes or until outside edges are firm and lightly browned and center is still soft. Cool to room temperature; cover and chill 8 hours.

Remove from pan. Spread with whipped cream topping. Place paper doily on top, and sift cocoa over it. Carefully remove doily.

WHIPPED CREAM TOPPING:
1 1/2 cups whipping cream
1/4 cup sifted powdered sugar
1/2 tsp. vanilla extract

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add vanilla; blend well. Yield: 3 cups

Thanks to those who helped with the search for this family Hall of Fame recipe. Mom's now made copies of it, and I've typed it into my computer file, so we should never go this crazy again. If you are a chocolate fan, I heartily recommend trying this cake. It's rich, and deep, and wooooooonderful!

Pam ^_^