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1
First, make the base.
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Preheat oven to 350F; spray a 10-inch springform pan with nonstick cooking spray (like Pam) and set aside.
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In a saucepan over low heat, melt chocolate and butter; stir frequently.
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Remove from heat and stir in sugar, then stir in eggs, flour and baking powder; combine well until smooth.
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Spread in prepared springform pan and bake in preheated oven for 20 to 25 minutes, or until just set; mine was perfect after 20 minutes.
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Set pan aside for base to cool.
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Next, make mousse.
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In a small saucepan, stir together gelatin, 1/2 cup sugar, 4 egg yolks (you'll need the whites too, see below) and the freshly squeezed juice.
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Cook over medium heat, constantly whisking, until slightly thickened, about 4 or 5 minutes.
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This mixture thickens more on cooling, so remove from heat just as it starts to thicken.
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Stir in zest.
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Pour mixture into a bowl (the pan retains too much heat) and place bowl in refrigerator just until mixture starts to set; this takes about 15 minutes or so.
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Meanwhile, beat reserved egg whites and second amount of sugar (1/2 cup) until mixture has stiff peaks.
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In another mixing bowl, beat whipping cream until stiff.
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Fold whipped cream gently into gelatin mixture (or fold gelatin mixture into whipped cream, I don't think it makes a difference), then fold this mixture into the stiffly beaten egg whites; be gentle but be thorough.
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Spread mousse over the cooled base.
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Cover and refrigerate for several hours until set, or overnight.
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To serve, place on round serving platter, run a knife around pan, between mousse and pan just to make sure it's not sticking (it shouldn't stick, though) and then remove the springform pan's side.
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19
Garnish as desired; raw lime slices look nice, as does rosettes of stiffly beaten whipped cream.
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20
It also looks good just plain.
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21
Lemon lovers can replace the juice and zest of the limes with freshly squeezed lemon juice and lemon zest.
