Chocolate Mousse with Chocolate Sauce and Whipped Cream

To make the mousse, beat the egg whites until fluffy, gradually adding the cornstarch while beating continuously

Add the yolks one at a time, beating without stopping

Add the flour and yeast, mixing gently

Place in an ungreased baking dish and bake in a moderate oven until lightly browned but not too firm

Turn onto a powdered sugar-dusted cloth, roll with the cloth, and let cool

Unroll and top with slightly softened whipped cream

Roll again and refrigerate

At serving time, cover with warm chocolate sauce made by melting the chocolate with water over low heat

Add cornstarch and stir until dissolved

Cook slowly for 4 minutes, stirring constantly

Remove from heat and add butter

Serve warm.