[Kitchen Witch]

CHOCOLATE MOUSSE CAKE

5 egg whites
3/4 c granulated sugar
1 3/4 c confectioner's sugar
1/3 c unsweetened cocoa
13 oz semi-sweet chocolate
7 egg whites
3 c heavy cream
1 1/2 t vanilla

In a large bowl, beat the egg whites until they hold stiff peaks; beat inn the granulated sugar, 2 T at a time, and continue to beat until meringue holds very stiff peaks. Fold in the confectioner's sugar sifter with the unsweetened cocoa. Using an inverted 8-inch square cake pan as a guide, trace 3 squares onto lightly buttered and floured baking sheets. Divide the meringue mixture among the 3 squares, spreading evenly to the edges. Bake meringues in a pre-heated 250 degree oven for 1 hour. Let cool on racks.
To make the chocolate mousse, in a double boiler, over hot water, melt the semi-sweet chocolate and let cool. In a large bowl, beat the egg whites, until they hold stiff peaks. In another bowl, beat the heavy cream (with the vanilla) until it holds stiff peaks. Fold in the chocolate carefully, then fold in the cream.
Put one meringue layer on a platter and spread it thickly with chocolate mousse., Top the mousse with a second meringue layer, spread it thickly with chocolate mousse and top the mousse with the remaining layer of meringue. Transfer the remaining mousse to a pastry bag and decorate the top and sides of the cake. Chill the cake, lightly for covered, for four hours or overnight. The cake may be kept, lightly covered and chilled for up to 48 hours.