Chocolate Mousse Torte

Ingredients:
1 Cup Unsalted Butter, cut into cubes
1 Pound Bittersweet Chocolate
9 Large Eggs, separated
¾ Cup Sugar
Powdered Sugar, for dusting
Whipped Cream, for garnish (optional)

Method:

1. Preheat the oven to 180°C. Butter a 9" springform pan.
2. Put the chocolate & butter into the top of a double boiler and heat over simmering water until melted.
3. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color.
4. Whisk a little of the warm chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the rest of the chocolate mixture.
5. Beat the egg whites in a mixing bowl until stiff peaks form, and add into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 30-40 minutes. Let the cake stand for 10 minutes, then release the sides of the pan. Serve at room temperature, dusted with powdered sugar and whipped cream.