|Semi sweet chocolate chips||12 Ounce (1 Package)|
|Whole eggs||5 (Divided)|
|Sugar||1 1⁄4 Cup (20 tbs) (Divided)|
|Flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Unsweetened cocoa||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Melted white chocolate||2 Tablespoon (For Garnish)|
Melt chocolate chips in top of double boiler over hot, not boiling, water.
Beat 3 of the 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 2- to 3-quart mold or bowl; cover and refrigerate 4 hours.
Preheat oven to 375°F.
Grease and flour 8- or 9-inch round baking pan.
Sift flour with baking soda.
Beat the remaining 2 whole eggs and 1 cup sugar in medium bowl until creamy.
Stir in cocoa and flour mixture.
Add water and oil; mix until smooth.
Pour batter into prepared pan.
Bake 18 to 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 completely.
Unmold mousse onto cake.
Cover with plastic wrap and refrigerate at least 4 hours.
Drizzle with melted white chocolate before serving.