Light yet rich, as a chocolate mousse should be.

  • 1 pound cake
    [Frozen Sara Lee pound cake (10¾ oz) (thawed) works well for this. Ladyfingers would work as well, if you can find them.]

  • 12 oz semisweet chocolate pieces

  • 6 eggs

  • ¼ cup sugar

  • 2 cups heavy or whipping cream

  • 1 tsp vanilla extract

  1. Separate eggs. Set aside in separate bowls.

  2. Cut pound cake into ¼–½ inch wide slices. Cut each slice horizontally in half. Line sides of pan (8in x 3in springform pan or trifle bowl) with cake pieces. Place any pound cake scraps in bottom of pan.
    [If ladyfingers are used, simply line the pan with ladyfingers. Include the bottom of the pan, if possible.]

  3. In double boiler top over water, melt chocolate. Remove from heat.

  4. Beat egg yolks into melted chocolate until smooth; set aside.

  5. In electric mixer, beat egg whites until foamy, gradually beat in sugar until stiff and glossy peaks form.

  6. Stir about 2 cups egg white mixture into chocolate mixture.
    [Transfer remaining mixture to another bowl unless your mixer has multiple bowls.]

  7. In electric mixer, beat 1 cup whipping cream with vanilla until cream holds its shape.
    [Retain the second cup of whipping cream for serving.]

  8. Fold remaining egg whites and whipped cream into chocolate mixture just until combined.

  9. Pour mousse into cake-lined pan.

  10. Cover and refrigerate 3 hours or overnight.

  11. To serve, beat remaining cream until it holds its shape, then spoon in dollops around edge of torte.


Our friend Ann Chase Larson first made this for us and kindly shared her recipe. The first time I made it my arms almost fell off from all the beating and whisking. An electric mixer makes a big difference.