Tate's Chocolate Mousse Cake
Makes one 10-inch round cake or two 7-inch round cakes
For the Crust
3 cups chocolate wafer crumbs
9 tablespoons salted butter, melted
For the Mousse Filling
2 3/4 cups chopped semisweet or bittersweet chocolate
2 large eggs
4 large eggs, separated
2 cups heavy whipping cream
For the Topping
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Prepare the crust: Grind the chocolate wafers in a blender or a food processor. Place them in a bowl and add the melted butter. Press the crumb mixture into a 10-inch springform pan, covering the bottom and the sides evenly. Refrigerate the pan.
Prepare the mousse filling: Melt the chocolate in the top of a double-boiler. Remove it from the heat and transfer the melted chocolate to a large bowl. Add the whole eggs and mix them in well using an electric mixer. Add the egg yolks, one at a time, mixing well after each addition and stopping to scrape down the sides of the bowl as necessary.
In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, beat the egg whites until they are stiff. For the cream and egg whites into the chocolate mixture until completely incorporated. Pour the mixture into the prepared crust and chill it overnight or freeze it for future use.
Make the topping: Whip the heavy cream with the sugar and the vanilla until stiff peaks form.
Loosen the crust on all sides using a sharp knife and remove the sides of the springform pan. Cover the cake evenly with the cream topping one hour before serving and chill.