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Chocolate Mousse Cake

1 cup egg whites (7 or 8)
1/2 cup cocoa, unsweetened, sifted
3/4 cup hot water
1 3/4 cups cake flour, sifted
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoons salt
1/2 cups oil
7 egg yolks
2 teaspoons Vanilla extract
1/2 teaspoons cream of tartar

3 cups heavy cream
1 1/2 cups confectioners sugar, sifted
3/4 cup unsweetened cocoa, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon unflavoured gelatin

NOTE: All sifted ingredients should be sifted BEFORE measuring!

In large electric mixer bowl, let whites warm to room temperature.
Into cocoa in small bowl, stir boiling water until smooth. Let
cool 1/2 hour.

Preheat oven to 325F.

Sift flour with sugar, soda and salt in large bowl. Make a well
in center. Pour in oil, yolks, vanilla and cocoa. with wooden
spoon, beat just until smooth. Sprinkle cream of tartar over whites.
With mixer at high speed, beat until very stiff peaks form when
beater is slowly raised. Do not underbeat. Pour batter over
whites. Gently fold to combine.

Turn into ungreased 10-inch tube pan. Bake 60-65 minutes, until
top springs back when pressed with finger. Invert over neck of
bottle. Cool 1 1/2 hours. With spatula, loosen cake and remove.
Cool on rack.

In large bowl, combine cream, sugar, cocoa, vanilla, salt and
refrigerate for 1 hour. With mixer, beat until stiff, refrigerate
again. Sprinkle gelatine over 2 tb cold water to soften. Heat,
stirring over hot water to dissolve (double boiler effect). Cool.

Cut 1 inch slice crosswise from top of cake, set aside. With sharp
knife, outline a cavity in cake, leaving 1 inch thick walls around
center, side and bottom. With spoon carefully remove cake from
this area. Reserve 1 1/2 cups crumbled cake.

Measure 2 1/2 cups chocolate filling into small bowl. Fold in
gelatine. Use to fill cavity. Replace top. Mix 1/2 cups filling
with reserved crumbled cake. Use to fill center hole. Frost top
and side of cake with remaining filling. Refrigerate until serving.


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