Preparation Time: about 24 hours
1 8 or 9-inch springform pan, sprayed with non-stick spray (Pam)
1/4 pound butter (1 stick)
1 teaspoon pure vanilla
7 eggs separated (I use organic cage-free eggs)
1 cup sugar (I've used a sugar substitute and don't recommend it)
6 ounces seedless raspberry jam (sugar-free works fine if you're watching your carbs)
Melt chocolate with butter in microwave for 60-90 seconds; stir until chocolate is completely melted. Cool for 10-15 minutes; add vanilla.
Beat 7 egg yolks with 3/4 cup sugar in large mixing bowl; add a couple of spoonfuls of the cooled chocolate mixture and then gradually add the remainder of the chocolate.
Beat the 7 egg whites in a separate bowl, adding the remaining 1/4 cup sugar a Tablespoon at a time. When egg whites are stiff, fold gently into the chocolate mixture.
Pour 3/4 of the mousse into the [sprayed] springform pan and place the remaining 1/4 mousse in a covered bowl in the refrigerator. Bake the mousse at 350° for 35 minutes and then remove from heat and allow it to cool for one hour. The cake will be quite puffy when you take it out of the oven, but will fall quickly. Don't worry about it!
Slightly warm the seedless raspberry jam; whip it with a fork or small whisk and spread it over the top of the baked, cooled mousse. Spread the chilled remaining mousse over the jam; cover with plastic wrap and freeze the dessert for at least 8-12 hours.
remove mousse from the freezer; cut around the
edges with a sharp knife and remove the rim of
the springform pan. Serve in thin slices since
it is so rich. Garnish with warm raspberry jam
as a syrup or top with a few raspberries. Yummy!