CHOCOLATE MOUSSE CAKE                  Servings: 8-10

7   oz.       semisweet chocolate      1/4 lb.   unsalted butter
1/8 tsp.      cream of tartar          7         eggs, separated
1   c.        sugar                    1   tsp.  vanilla

    Preheat oven to 325F.  Melt chocolate and butter over low heat.
Beat egg yolks and 3/4 c. sugar until very light and fluffy.  Gradually
beat in chocolate mixture and vanilla.  Beat egg whites with cream of
tartar until soft peaks form.  Add remaining 1/4 c. sugar, and continue
beating until stiff.  Fold carefully into chocolate mixture.  Pour 3/4
of the batter into an ungreased 9 inch springform pan.  Cover and
refrigerate remainder.  Bake 35 minutes, then remove and cool.  (Cake
will drop as it cools.)
	Remove outside ring.  Lightly stir refrigerated batter to soften.
Spread on top of cake.  Frost with whipped cream, top with chocolate
leaves as garnish.  Refrigerate several hours.