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Chocolate Mousse Torte

4 cups chocolate wafer crumbs
3/4 cup unsalted butter, melted
2 1/3 cups semisweet chocolate chips
2 large eggs
4 large eggs, separated
2 cups whipping cream, divided use
6 tablespoons powdered sugar, divided use
1/2 teaspoon vanilla extract

1. In a mixing bowl, combine crumbs and butter to mix; press into a 9-inch springform pan and refrigerate for at least 30 minutes.
2. Meanwhile, in the top of a double boiler, melt chocolate chips; cool until lukewarm (about 95°F). Beat in eggs and egg yolks.
3. In another mixing bowl, whip half of the cream with half of the powdered sugar until soft peaks form.
4. In a separate bowl, whisk egg whites until stiff but not dry. Stir a bit of the whipped cream and some of the whipped egg white into the chocolate mixture to lighten it. Fold in the rest of the whipped cream and egg white. Pour into crust and refrigerate for 6 hours.
5. Before serving, whip together remaining cream, remaining powdered sugar and vanilla. Spread a 1-inch thick layer of whipped cream on top of mousse filling. Serve while still cold.

Makes 12 servings.