MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Mousse Cake (Marcel Desaulniers)
  Categories: Desserts, Bakery
       Yield: 1 servings
     1/2 lb Unsalted butter (2 t
       8 oz Semisweet chocolate; broken
       8 lg Egg yolks
     3/4 c  Granulated sugar
       4 lg Egg whites
   Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW Lightly coat the
   insides of 3 x 9 x 1 1/2-inch cake pans with melted butter. Line each
   pan with parchment paper, then lightly coat the parchment paper with
   more melted butter. Set aside. Preheat the oven to 325 degrees
   Fahrenheit. Heat 1 inch of water in the bottom half of a double
   boiler over medium heat. Place remaining butter and 8 ounces
   semisweet chocolate in the top half of the double boiler. Tightly
   cover the top with film wrap. Allow to heat for 10 to 12 minutes.
   remove from the heat, stir until smooth, and hold at room
   temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an
   electric mixer fitted with a paddle. Beat on high until slightly
   thickened and lemon-colored, about 4 minutes. Scrape down the sides
   of the bowl and beat on high for an additional 2 minutes. While the
   egg yolks are beating, whisk 4 egg whites in a large stainless steel
   bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber
   spatula, fold the melted chocolate mixture into the beaten egg yolk
   mixture. Add a quarter of the beaten egg whites and stir to
   incorporate, then gently fold in the remaining egg whites. Divide the
   batter between the prepared pans, spreading evenly, and bake in the
   preheated oven until a toothpick inserted in the center comes out
   clean, about 25 to 30 minutes. Remove the cakes from the oven and
   allow to cool in the pans for 15 minutes. (During baking, the surface
   of the cakes will form a crust; this crust will normally collapse
   when the cakes are removed from the oven.) Invert the cakes onto cake
   circles, remove the parchment paper, and refrigerate for 30 minutes.