whole eggs and add to chocolate. Continue to cook, stirring constantly, until mixture starts to
bubble and thicken. Beat 3 egg whites in large bowl until soft peaks form. Gradually add 1/4
cup of the sugar and beat until stiff and glossy. Fold whites into chocolate mixture. Pour into
oiled bowl; cover and refrigerate 3 hours.
tsp. of baking soda. Beat the 2 whole eggs and 1 cup of sugar until creamy . Stir in 1 cup of un-
sweetened cocoa and flour mixture. Add 1 cup of water and 1/4 cup of vegetable oil; mix until
smooth. Pour batter into prepared pan. Bake 18 ~ 20 minutes or until wooden pick inserted into
center comes out clean. Cool 10 minutes in pan. Loosen edge and remove to wire rack; cool
Cover mousse onto cake with plastic wrap and refrigerate at least 4 hours. Drizzle with
melted white chocolate before serving.
*To make white chocolate triangles, spread melted white chocolate onto a waxed paper.
Refrigerate until set but not hard. With tip of a knife make the triangles. Refrigerate until
** The recipe is from Pat Miceli who won third place in the Chocolate Recipe Contest…