Categories: Cakes, Chocolate 
      Yield: 16 servings 
  
      1 lb Bittersweet chocolate; coar 
           -sely chopped 
    1/2 lb Butter; unsalted 
      6    Eggs; lightly beaten 
           Chocolate ganache glaze 
    2/3 c  Heavy cream 
      6 oz Semi-sweet chocolate; finel 
           -y chopped 
  
  Fat grams    per serving:              Approx. Cook Time:   :15 CHOCOLATE 
  MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch 
  springform  pan in a double layer of aluminum foil to prevent seepage. 
   Butter the pan and line the bottom with a round of parchment or waxed 
  paper.  Butter the paper. 2. Combine the chocolate and butter in a large 
  metal bowl over a pan of hot - not simmering - water (the bottom of the 
  bowl should not touch the water). Let stand, stirring occasionally, until 
  the chocolate is smooth and melted. Or melt in a glass bowl in a microwave 
  oven on high (100%), stopping and stirring every 15 seconds; remove the 
  chocolate when there are still a few lumps and stir until completely 
  smooth. 3. Put the eggs in a large mixer bowl set over simmering water and 
  stir constantly until warm to the touch, about 3 minutes; remove from the 
  heat.  With an electric mixer, beat the eggs until they triple in volume 
  and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure 
  maximum volume, if using a hand-held mixer, continue to beat the eggs over 
  simmering water until they are hot to the touch, about 5 minutes, then 
  remove from the heat and beat until cool.) 4. Fold half the eggs into the 
  melted chocolate until partially incorporated. Add the remaining eggs and 
  fold until they are just blended and no streaks remain. 5. Pour at once 
  into the prepared springform pan and smooth the surface with a spatula. 
  Place in a larger roasting pan and add enough hot water to the pan to reach 
  about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover 
  the top of the springform loosely with lightly buttered aluminum foil and 
  bake for 10 minutes longer. Remove the cake from the oven and let cool on a 
  rack for 45 minutes; then cover and refrigerate until chilled and very 
  firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife 
  around the edge and remove the side of the springform. Carefully invert the 
  cake into a plate that has been covered with plastic wrap and remove the 
  bottom of the springform; peel off the parchment. Reinvert the cake onto a 
  cardboard round or a cake plate.  Cover and refrigerate for 6 hours or 
  overnight, until thoroughly chilled, before serving. 8. If you want to 
  cover the cake with a chocolate ganache glaze, set it on a rack or tuck 
  strips of waxed paper around the bottom of the cake. Pour the tepid glaze 
  onto the center of the cake, letting it cascade over the sides. Run a long 
  metal spatula lightly across the top so that the glaze will not be too 
  thick.  If necessary, use the spatula to patch any pare spots. Work quickly 
  before the glaze sets. Prick any air bubbles with a needle or pin. 
  Carefully remove any strips of waxed paper. Let the glaze stand undisturbed 
  until set, 2 to 3 hours at room temperature, or 30 minutes in the 
  refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald 
  the cream.  Remove from the heat and immediately add the chopped chocolate. 
  Cover and let stand for 5 minutes; then stir gently until the chocolate is 
  fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test 
  it.  It is ready to use when a small amount mounds just a tiny bit when 
  dropped from the spoon before disappearing into the mixture. If the glaze 
  is too thick and the mound remainds on the surface, add warm water (or 
  liqueur) by the teaspoonful, testing until the consistency is correct. If 
  for some reason the glaze remains too thin, stir in more finely grated 
  chocolate, heat until melted and then let cool again. Variations 
   
  MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the 
  Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of 
  butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan; 
  temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the 
  Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet 
  chocolate.  In step 2, add 2 tablespoons instant expresso powder to the 
  melted chocolate and butter.  In step 5, pour halfe the chocolate mousse 
  batter into the prepared springform pan and drizzle with have the Hot fudge 
  (see recipe).  Add the remaining batter and drizzle on the remaining fudge. 
  PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, 
  preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup 
  praline paste (see note) to the melted chocolate and butter. Garnish, if 
  desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE: 
  Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, 
  NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate 
  Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In 
  Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to 
  the melted chocolate and butter. 
   Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly 
  or strained appricot jam mixed with 1 Tablespoon framboise (raspberry 
  eau-de-vie).  Spoon this glaze over the top of the cake and immediately 
  spread into a thin, even layer with a long, narrow spatula. BRANDIED CHERRY 
  CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a 
  day ahead.  Make the Ultimate Chocolate Mousse Cake (using semi-sweet 
  chocolate). After Step 4, fold in 1 cup halved, well-drained brandied 
  cherrys.