Chocolate Mousse Sponge

1. 8 oz semi-sweet chocolate
2. 8 large eggs, separated
3. ¼ tsp salt
4. ¼ cup confectioners' sugar

Preheat over to 350F.  Lightly spray the sides of a 8" spring-form pan with cooking spray.

Melt chocolate.  Whisk yolks until thick and pale, 4 minutes in a mixture fitted with paddle attachment.

Beat whites with salt and sugar until soft peaks.

Combine whites with chocolate yolk mixture.  Pour in pan.

Bake in mid-over 25-30 minutes, until cake is almost set.  Do not over-bake.

Cool on a rack and chill in the pan, covered, for 6 hours.

Let cake stand at room temperature 30 minutes before serving.