-
1
Preheat the oven to 350.
-
2
Butter and flour a 10-by-5-by-4-inch loaf pan.
-
3
In a medium bowl, sift the flour with the cocoa powder, baking powder, baking soda and salt.
-
4
In a large bowl, beat the butter until creamy.
-
5
Add the sugar and beat until light and fluffy.
-
6
Add the eggs, 1 at a time, beating for 1 minute between additions.
-
7
Add the dry ingredients and beat at low speed, scraping down the side of the bowl.
-
8
Add the water in a thin stream and beat until the batter is silky and fluffy.
-
9
Scrape the batter into the loaf pan and smooth the top.
-
10
Bake for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean.
-
11
Let the cake cool in the pan for 10 minutes before transferring it to a rack to cool completely.
-
12
Clean the loaf pan.
-
13
In a saucepan, combine 1 cup of the cream with the egg yolks and 1/2 cup of the sugar and cook over moderately low heat, stirring constantly, until the custard coats the back of the spoon, about 10 minutes.
-
14
Remove the pan from the heat, add the chocolate and gently stir until melted and smooth.
-
15
Let cool to room temperature.
-
16
In a medium bowl, whip the remaining 1 cup of cream until firm; chill.
-
17
In a large bowl, beat the egg whites to soft peaks.
-
18
Gradually add the remaining 1/2 cup of sugar.
-
19
Beat until firm, glossy peaks form.
-
20
Fold the egg whites into the chocolate mixture, then fold in the whipped cream.
-
21
Refrigerate the chocolate mousse.
-
22
Line the loaf pan with plastic wrap, leaving at least 6 inches of overhang all around.
-
23
Using a long serrated knife, slice off the top of the cake, so that you have a neat rectangular loaf.
-
24
Cut the loaf horizontally into five 1/2 -inch-thick slices.
-
25
Line the bottom of the loaf pan with the bottom slice of cake and line the 2 long sides with 2 more slices.
-
26
Cut 1 of the remaining cake slices to fit the short ends and wedge the pieces into the pan.
-
27
Gently press all the edges together.
-
28
Pour the mousse into the loaf pan and top with the remaining cake slice.
-
29
Fold up the plastic wrap and freeze the cake until firm, at least 5 hours or preferably overnight.
-
30
Eat the cake scraps.
-
31
Let the cake stand at room temperature for 15 minutes before unwrapping and unmolding; then cut it into 1-inch-thick slices.
-
32
Transfer the slices to plates and serve right away or let stand at room temperature until thawed.
