Substituting 100% cacao with what kind of chocolate?
I stumbled upon this gorgeous-looking chocolate mousse cake, which uses 100% cacao (solid, not powder) plus a little over the same weight in sugar. I have semisweet chocolate that I was hoping to use, but I'm not sure how much sugar to add. Any suggestions? Thanks so much! Here is the recipe: http://www.channel4.com/4food/recipes/popular-ingredients/chocolate/el-tesoro-mousse-cake-recipe