Chocolate Mousse Cake

Ingredients

Melt chocolate in microwave (2 min), stir. Cool.
Beat egg whites 'til stiff.
Put butter, sugar, vanilla, chocolate in large mixing bowl; beat 'til smooth.
Add yolks, one at a time, to chocolate/butter/etc mix.
Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!)
Mix whites into chocolate-yolk mix; beat til creamy
Grease (butter) bottom *only* of 9" springform pan.
Pour 1/4 batter in pan; reserve rest (covered but not refrigerated) bake cake 30 min at 325 F.
Let stand 'til cool.
Spread thin layer raspberry jelly/jam on top. For other ideas, refer to the Alternative suggestions section.
Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8 hours to let it set.)
Unmold and serve. If desired, grate chocolate (or add raspberries) onto the top, or plate with a raspberry sauce.

In Step 10 we suggest a thin layer of raspberry. You can also try some of the following:

Using a liqueur, such as Chambourd (raspberry) or Grand Marnier, in the mousse itself or used to soak the cooked portion
Using a flavored chocolate chip, such as mint (which may be too sweet if used alone; I suggest 50% mint and 50% semi-sweet) or raspberry (a friend said she saw these in her area, though I've not seen them here; they may be a test market)
Using so-called white chocolate in addition to lighten up the color; perhaps swirling two mousses (one white, one dark) for the upper portion of the cake

Be creative!