Chocolate Mousse Torte

By Cyndi645

Ingredients

• 2 frozen Sara Lee pound cakes
• 12 oz semi-sweet chocolate chips
• 6 separated eggs
• 1/4 c sugar
• 1 c heavy cream
• 1 tsp vanilla
• 1 c heavy cream for topping

Preparation

Step 1

Cut thawed cake in half horizontally, and then cut into ½ inch wide slices forming two rectangles. Line the side of an 8 inch spring form pan. Place remaining slices on bottom of pan.

Melt chocolate and set aside to cool. Using a wire whisk, beat egg yolks into mixture till smooth and set aside.

In a large bowl, beat egg whites till foamy. Gradually beat in sugar 2 Tbsp at a time till stiff and glossy. Beat 1 c heavy cream with vanilla till cream holds shape.

Stir 2 cups beaten whites into chocolate mixture. Fold whites and whipped cream into chocolate mixture until combined.

Pour mousse into prepared pan, cover and refrigerate overnight.

Remove cake from pan and spoon whipped cream dollops on top.