Chocolate Mousse Cake - cooking recipe

Ingredients

14 oz store-bought pound cake
2 tbsp Tia Maria or other liqueur of choice
2 tsp powdered gelatin
7 oz milk or dark chocolate, chopped
4 None medium eggs, separated
1 1/4 cups heavy cream
None None Powdered sugar, for dusting
None None Whipped cream, to serve
None None Strawberries, to serve

Preparation

Line a 9 inch round springform cake pan with parchment paper.
Slice cake lengthwise into 1/2 inch slices. Place side by side on a flat surface. Using prepared pan as a guide, cut a 9 inch circle from cake. Place into pan, pressing slightly. Drizzle with liqueur.
In a bowl, whisk gelatin into 2 tbsp just-boiled water, until dissolved. Allow to cool slightly.
Place chopped chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in egg yolks and gelatin mixture. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture.
In a clean, dry bowl, beat egg whites until soft peaks form.
Lightly fold egg whites into chocolate mixture until well combined. Pour over cake base. Chill for 3 hours or overnight. Lightly dust with powdered sugar. Serve with whipped cream and strawberries.