Chocolate Mousse Cake - cooking recipe

Ingredients

2 dozen ladyfingers or 2 boxes plourette cookies (Pepperidge Farm)
8 eggs, separated
1/3 c. sugar
3 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. water
1/4 tsp. cream of tartar
pinch of salt
9 oz. Cool Whip

Preparation

Butter bottom and sides of spring-form pan.
Melt chips and water; set aside.
Beat sugar and egg yolks, melted chocolate, salt and cream of tartar.
Beat egg whites until stiff.
Fold into mixture.
Arrange ladyfingers or cookies around side of pan, standing upright.
Crumble remainder on bottom of pan.
Add mousse.
Chill.
Cover with Cool Whip.