Chocolate Mousse Cake

9 ounces bittersweet chocolate, chopped
1/2 cup plus 2 tablespoons superfine sugar
1/2 cup (1 stick) plus 2 tablespoons unsalted butter
1/2 cup ground almonds
5 eggs, separated
Confectioners� sugar for dusting
Chocolate shavings and seasonal fruits (optional) for garnish

Preheat the oven to 350�F. Generously butter and flour a 10-inch springform pan.

In a medium saucepan, combine the chocolate and superfine sugar, and butter. Cook over low heat until the butter and chocolate melt. Stir until smooth. Remove from the heat and add the almonds. Stir in the egg yolks, one at a time.

In a large bowl, beat the egg whites or until stiff, glossy peaks form. Stir 2 to 3 spoonfuls of the egg whites into the chocolate mixture to lighten it, then gently fold in the rest until well blended. Turn into the prepared pan and bake for 35 to 40 minutes, or until the top is firm. The cake will rise, form a crust, then fall again. Remove from the oven and let cool completely on a wire rack. Run a knife around the inside edges of the pan and remove the metal ring.

To serve, dust the cake with the confectioners� sugar and garnish with chocolate shavings and fresh fruit, if you wish.

Serves 8 to 10