Chocolate Mousse Cake

This is from the former Joe's Restaurant in Reading, the first place I ever tasted white chocolate mousse. Restaurant was famous for use of wild mushrooms, but we just went there for outstanding filet and marvelous desserts. We call this Triple Chocolate Mousse Cake. The recipe for the glaze makes a lot and becomes quite messy. You can make less glaze and still have plenty.

For the cake:
1 1/2 pounds semisweet chocolate bits (two 12-oz bags)
1 1/2 tablespoons water
9 ounces butter (two sticks plus one ounce)
1 1/2 tablespoons flour
1 1/2 tablespoons sugar
6 eggs, separated

For the glaze:
3 ounces chopped unsweetened chocolate
1 cup heavy cream
1 cup sugar
1 teaspoon corn syrup
1 egg
1 teaspoon vanilla

Preheat oven to 325. Line 9-inch springform pan with wax paper.

Combine and melt chocolate, water and butter in double boiler or in large bowl in microwave. Stir until smooth. Remove from heat. Combine flour and sugar and add to chocolate. Slightly whisk yolks and add to chocolate, combining well until no yolk is visible in the mixture. Cool mixture to room temperature.

Beat egg whites until peaks form. Fold whites into chocolate mixture combining until no whites are visible in the mixture. Pour into springform pan and bake 20 to 25 minutes. Center of the cake should still be soft and wobbly.

Remove from oven and cool to room temperature. Refrigerate for one hour. Remove sides of pan, then bottom, turning cake onto large flat plate. Make sure plate is larger than the cake to catch the glaze.

To prepare glaze, cook first four ingredients over medium heat in heavy saucepan, cooking about 15 minutes, stirring constantly, until smooth. Remove from heat and let stand 10 minutes. Beat egg slightly and add to glaze with vanilla.

Ice cake with slightly warm glaze. Cake should be kept refrigerated, but served at room temperature. Best served with whipped cream.