Chocolate Mousse Cake

Chocolate Mousse Cake

Ingredients:

• 12 Tbsp unsalted butter, plus 1 tsp softened for greasing pan
• Flour for dusting
• 12 oz bittersweet chocolate (Hershey's Special Dark), chopped
• 1 oz unsweetened chocolate, chopped
• 1 Tbsp vanilla extract
• 8 large eggs, separated
• 1/8 tsp salt
• 2/3 cup packed light brown sugar

1.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Butter the sides of a 9 in. springform pan; flour sides and tap out excess.  Line bottom of pan with parchment or wax paper.  Wrap bottom and sides of pan with a large sheet of foil.
2.  Melt butter and chocolates in large bowl over simmering water, stirring occasionally till mixture is smooth.  Set aside to cool slightly.  Add vanilla and egg yolks.
3.  Beat egg whites and salt in standing mixer at medium speed till frothy, about 30 seconds.  Add half of brown sugar, beat at high speed for 30 seconds, then add remaining brown sugar and beat till soft peaks form, about 2 minutes.
4.  Using wisk, stir 1/3 of beaten egg whites into chocolate mixture.  With spatula, carefully fold in remaining whites in two additions as not to deflate them. 
5.  Gently scrape batter into pan, set pan in a large roasting pan, then pour hot water into the roasting pan to a depth of 1in.  Bake till cake has risen, is firm around the edges, and an thermometer inserted into center registers about 170 degrees. 
6.  Remove pan from water bath, discard foil, and cool on wire rack for 10 minutes.  Run knife around the edge to loosen cake, continue too cool on rack for 3 hours.  Wrap pan with plastic wrap and place in refridgerater atleast 8 hours.  Keeps for 2 days ... if you have any self control.  Serve with a giant scoop of whipped cream.