1 lb Bittersweet chocolate; coar

           -sely chopped
    1/2 lb Butter; unsalted

      6    Eggs; lightly beaten

           Chocolate ganache glaze
    2/3 c  Heavy cream

      6 oz Semi-sweet chocolate; finel

           -y chopped
  Fat grams    per serving:              Approx. Cook Time:   :15 CHOCOLATE
  MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch
  springform  pan in a double layer of aluminum foil to prevent seepage.
   Butter the pan and line the bottom with a round of parchment or waxed
  paper.  Butter the paper. 2. Combine the chocolate and butter in a large
  metal bowl over a pan of hot - not simmering - water (the bottom of the
  bowl should not touch the water). Let stand, stirring occasionally, until
  the chocolate is smooth and melted. Or melt in a glass bowl in a microwave
  oven on high (100%), stopping and stirring every 15 seconds; remove the
  chocolate when there are still a few lumps and stir until completely
  smooth. 3. Put the eggs in a large mixer bowl set over simmering water and
  stir constantly until warm to the touch, about 3 minutes; remove from the
  heat.  With an electric mixer, beat the eggs until they triple in volume
  and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure
  maximum volume, if using a hand-held mixer, continue to beat the eggs over
  simmering water until they are hot to the touch, about 5 minutes, then
  remove from the heat and beat until cool.) 4. Fold half the eggs into the
  melted chocolate until partially incorporated. Add the remaining eggs and
  fold until they are just blended and no streaks remain. 5. Pour at once
  into the prepared springform pan and smooth the surface with a spatula.
  Place in a larger roasting pan and add enough hot water to the pan to reach
  about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover
  the top of the springform loosely with lightly buttered aluminum foil and
  bake for 10 minutes longer. Remove the cake from the oven and let cool on a
  rack for 45 minutes; then cover and refrigerate until chilled and very
  firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife
  around the edge and remove the side of the springform. Carefully invert the
  cake into a plate that has been covered with plastic wrap and remove the
  bottom of the springform; peel off the parchment. Reinvert the cake onto a
  cardboard round or a cake plate.  Cover and refrigerate for 6 hours or
  overnight, until thoroughly chilled, before serving. 8. If you want to
  cover the cake with a chocolate ganache glaze, set it on a rack or tuck
  strips of waxed paper around the bottom of the cake. Pour the tepid glaze
  onto the center of the cake, letting it cascade over the sides. Run a long
  metal spatula lightly across the top so that the glaze will not be too
  thick.  If necessary, use the spatula to patch any pare spots. Work quickly
  before the glaze sets. Prick any air bubbles with a needle or pin.
  Carefully remove any strips of waxed paper. Let the glaze stand undisturbed
  until set, 2 to 3 hours at room temperature, or 30 minutes in the
  refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald
  the cream.  Remove from the heat and immediately add the chopped chocolate.
  Cover and let stand for 5 minutes; then stir gently until the chocolate is
  fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test
  it.  It is ready to use when a small amount mounds just a tiny bit when
  dropped from the spoon before disappearing into the mixture. If the glaze
  is too thick and the mound remainds on the surface, add warm water (or
  liqueur) by the teaspoonful, testing until the consistency is correct. If
  for some reason the glaze remains too thin, stir in more finely grated
  chocolate, heat until melted and then let cool again. Variations
  MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the
  Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of
  butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan;
  temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the
  Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet
  chocolate.  In step 2, add 2 tablespoons instant expresso powder to the
  melted chocolate and butter.  In step 5, pour halfe the chocolate mousse
  batter into the prepared springform pan and drizzle with have the Hot fudge
  (see recipe).  Add the remaining batter and drizzle on the remaining fudge.
  PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake,
  preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup
  praline paste (see note) to the melted chocolate and butter. Garnish, if
  desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE:
  Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York,
  NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate
  Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In
  Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to
  the melted chocolate and butter.
   Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly
  or strained appricot jam mixed with 1 Tablespoon framboise (raspberry
  eau-de-vie).  Spoon this glaze over the top of the cake and immediately
  spread into a thin, even layer with a long, narrow spatula. BRANDIED CHERRY
  CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a
  day ahead.  Make the Ultimate Chocolate Mousse Cake (using semi-sweet
  chocolate). After Step 4, fold in 1 cup halved, well-drained brandied
  cherrys.