Chocolate Mousse Cake
adapted from Al HaShulchan
300 grams bittersweet chocolate
10 eggs, separated
150 grams sugar, divided
6 tbsp nondairy milk
2 squirts of vanilla
1 tbsp frangelico, or any complementary liqueur of your choice
Preheat the oven to 350.
Place separated yolks into a bowl,
Add the melted chocolate to the yolk- sugar mixture,
and once again whisk to combine.
In a spotlessly clean metal bowl, whip the egg whites until foamy. Slowly add in the remaining 100 grams of sugar and whip until stiff.
Gently begin to fold the whites into the chocolate mixture.
The batter is complete.
Pour about 2/3 of the batter into an ungreased 10" springform pan.
Bake about 30-40 minutes until set; a toothpick inserted should come out clean and the top shouldn't wobble. In the mean time, refrigerate the remaining batter.
When the cake has cooled, top with the remaining batter. Spread to the edges and smooth it out. Freeze until ready to serve. Garnish with whipped cream or as desired.