MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: The Ultimate Chocolate Mousse Cake
  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
   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.