2 eggs
1 c. sugar
1/2 c. butter, melted
3/4 c. all purpose flour
1/4 c. unsweetened cocoa powder, sifted
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Beat 2 eggs until thick. Gradually beat in sugar. Stir in butter, flour, cocoa powder and vanilla. Pour into a greased pan. Bake 25 to 30 minutes. Cool in pan.

1 (1/4 oz.) envelope unflavored gelatin
1 c. milk
4 egg yolks
3/4 c. sugar
1 tsp. vanilla extract
3 egg whites
1/4 c. sugar
1/2 pt. whipping cream

In a medium saucepan, sprinkle gelatin over milk; let stand 5 minutes. Meanwhile beat egg yolks and sugar until thick. Stir this mixture into milk. Stirring constantly, cook over low heat until thickened. Remove from heat and stir in vanilla. Refrigerate about an hour, stirring once.

Beat egg whites until stiff, adding 1/4 cup sugar. Beat cream until soft peaks form. Fold egg whites into cream. Fold this mixture into chilled egg yolk mixture. Spoon 1/2 of white mousse over cooled cake in pan. Keep remaining half cool but not refrigerated. Refrigerate cake about 1 hour. Melt 3 ounce semi sweet chocolate over hot water. Stir this into reserved mousse. Spoon over white mousse in cake pan.

Refrigerate at least 4 hours or overnight. When ready to serve carefully remove side of pan. Garnish with whipped cream and chocolate curls.