Chocolate Mousse Cake

I like to serve everything I make with a smile, but you will really be grinning when you serve this cake. :)


9 eggs, separated

2/3 c. sugar

4 c. heavy cream

3 (4 oz.) packages German Chocolate

3 (1 oz.) squares unsweetened chocolate

2 T. water

1 ½ t. vanilla

2 packages ladyfingers



Cream egg yolks and sugar together in a big bowl using an electric mixer. In a separate bowl, beat egg whites until stiff and set aside. In a third bowl, whip all the heavy cream until soft peaks form and set aside.



Melt both chocolates together in the top of a double boiler over hot water and remove from heat. Stir in water and vanilla. Mixture will thicken.



Pour egg yolk and sugar mixture into the melted chocolate and mix until well blended, then fold in beaten egg whites. Add just less than half the whipped cream, reserving the rest.



Grease a 10 – inch spring form pan. Line the bottom and sides of the pan with ladyfingers, rounded side out. Tear the ladyfingers to fit the bottom of the pan – you may have some leftover. Pour half of the chocolate mixture into the pan and top with half the remaining plain whipped cream. Pour the remainder of the chocolate mixture over the first whipped cream layer and top with the rest of the whipped cream. Chill for several hours, preferably overnight.