Chocolate Mousse Torte

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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

Separate eggs. Set aside in separate bowls.
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.]
In double boiler top over water, melt chocolate. Remove from heat.
Beat egg yolks into melted chocolate until smooth; set aside.
In electric mixer, beat egg whites until foamy, gradually beat in sugar until stiff and glossy peaks form.
Stir about 2 cups egg white mixture into chocolate mixture.
[Transfer remaining mixture to another bowl unless your mixer has multiple bowls.]
In electric mixer, beat 1 cup whipping cream with vanilla until cream holds its shape.
[Retain the second cup of whipping cream for serving.]
Fold remaining egg whites and whipped cream into chocolate mixture just until combined.
Pour mousse into cake-lined pan.
Cover and refrigerate 3 hours or overnight.
To serve, beat remaining cream until it holds its shape, then spoon in dollops around edge of torte.

History:

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.