CAKE AND MOUSSE:

2 bars good quality chocolate (best is hazelnut filled chocolate)
1/2 cup (1 stick) butter
7 eggs, separated
1 cup granulated sugar, divided

TOPPING:

1 (8 oz.) tub Cool Whip
3 tsp. confectioners' sugar
5 sticks Viennese crunch (chocolate bars coated with nuts)

Preheat oven to 350°F.

Melt chocolate with butter. Set aside. Mix egg whites with 1/2 cup sugar. Set aside. Mix yolks with 1/2 cup sugar. Mix chocolate mixture with yolk mixture. Fold in the whites.

Pour 2/3 of batter into TWO 8x8-inch pans or ONE 9x13-inch pan.

Bake at 350°F for 10 to 15 minutes. Let cool.

Pour remaining chocolate mixture on top of baked pies. Freeze.

Beat Cool Whip with confectioners' sugar. Spread on top of frozen chocolate pie. Grind Viennese crunch. Sprinkle on top of whipped layer.

Enjoy!

Submitted by: Shira