7 oz (1-1/4 cup) semisweet chocolate - I will make a note "not
chocolate chips" because they don't melt very well anymore.

1/4 lb unsalted butter
7 eggs separated
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
whipped cream frosting (below)
grated or shaved chocolate (optional)

Whipped Cream Frosting

1/2 pint whipping cream (1 cup)
1/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 325° F (165° C).

In a small saucepan, melt chocolate and butter over low heat. In a
large bowl, beat egg yolks and 3/4 cup sugar until very light and
fluffy, about 5 minutes. Gradually beat in warm chocolate mixture and
vanilla. I another large bowl, beat egg whites with cream of tartar
until soft peaks form. Add remaining 1/4 cup sugar - 1 tablespoon at
a time. Continue beating until stiff. Fold egg whites carefully into
chocolate mixture. Pour 3/4 of the batter into an ungreased 9" x 3"
springform pan. Cover the remaining batter and refrigerate.

Bake cake for 35 minutes. Remove cake from oven and cool. Prepare
Whipped Cream Frosting and set aside.

Cake will drop in the middle as it cools. Remove the outside ring of
the springform pan. Stir the refrigerated mousse batter to soften
slightly. Spread it on top of the cake. Refrigerate until firm.
Spread Whipped Cream Frosting over top and sides. Garnish with grated
or shaved chocolate, if desired. Refrigerate several hours or
overnight. May be frozen.

Whipped Cream Frosting

In a small bowl, beat whipping cream until it forms soft peaks. Add
powdered sugar and vanilla. Beat until stiff.