12 oz. semi-sweet chocolate chips
9 eggs, separated, room temperature
3/4 c. less 3 tbsp. sugar
1 1/2 sticks butter
3 tbsp. instant coffee dissolved in water (optional)
1/2 pt. whipping cream

Melt chips and butter in double boiler. Add coffee and cool. Generously grease 10 inch springform pan. Beat yolks and sugar together and fold into chocolate mixture. Mix well. Beat egg whites until stiff. Fold white into chocolate mixture half at a time. Pour 1/2 of mixture into pan. Bake at 350 degrees for 30 minutes. Cool completely. To remaining batter add whipped whipping cream. Pour mixture on top of cooled cake. Freeze overnight before frosting cake with Mousse Cake Topping (see below).

To serve, remove from freezer and place in refrigerator at least 45 minutes before serving. Variations: Sprinkle chopped almonds between layers or garnish with dollops of whipped cream.

MOUSSE CAKE TOPPING:

8 oz. semi-sweet chocolate chips
3-4 tbsp. oil

Melt chips and oil together. Quickly pour over frozen cake, turning cake so that it is completely covered with topping. Return to freezer.