Chocolate Mousse Cake

A preheat the oven to a moderate temperature (150°C)

Cut out a circle of parchment paper, 25 cm in diameter and place it at the bottom of a cake pan that can be opened from the same size

Melt the butter in a medium saucepan over low heat

Remove from heat

Add the chocolate and stir until melted

Let cool for about 2-3 minutes

Mix together the eggs, sugar, and melted butter in a large bowl of an electric mixer

Beat for about 5 minutes

Add the melted chocolate to the mixture and mix well

Beat the egg whites until stiff but not too firm

Add this mixture to the previous mixture and stir carefully

Remove 1 1/2 cups from this mixture and reserve, but do not put in the refrigerator

Immediately pour the remaining mixture into the prepared cake pan

Bake until a toothpick inserted in the center comes out clean (takes about 1 hour and 30 minutes)

Let cool for 10 minutes

Carefully remove any crust that forms on the surface of the cake using a serrated knife

Firm up the surface with an offset spatula

Let cool for another 10 minutes

Slice off the bottom layer, then invert onto a plate and let cool completely

Cover the top and sides of the cake with the reserved 1 1/2 cups of cream

Crumble the crust removed from the cake and press into place around the sides of the cake

Refrigerate until serving time.