Cooking Time: 1 hour

Ingredients:

Method:

• Melt chocolate and butter in a bowl for 1¹/₂ - 2 minutes on HIGH.
• Preheat oven to 180^o C.
• Beat ¹/₂ cup sugar and egg yolks together until thick and creamy. Stir in melted chocolate and butter.
• Beat egg whites until stiff peaks form. Gradually add remaining sugar, beating until thick and glossy. Fold egg whites gently into chocolate mixture.
• Pour three quarters of mixture into a lined and greased 25 cm springform tin.
• Bake on Low Rack for 30-40 minutes on convection 180^o C.
• Allow to cool slightly.Pour remaining mousse over cake and refrigerate overnight.
• Decorate with whipped cream andchocolate squares around outer edge.