Chocolate Mousse Cakes - cooking recipe

Ingredients

1 tsp gelatin
2 tbsp just-boiled water
3 oz dark chocolate, chopped
2 large eggs, separated
2/3 cup cream
2 (16 oz) pound cakes, trimmed, sliced 1/2 inch lengthwise
None None Ganache
1/3 cup cream
7 oz milk chocolate, broken

Preparation

Line sides of 6 (1 cup) capacity flat-sided baking molds with parchment paper rounds.
In a small bowl, whisk gelatin briskly into just-boiled water using a fork until dissolved. Allow to cool slightly. Place chocolate in a heatproof bowl over a saucepan of gently simmering water until melted. Remove from heat. Whisk in yolks with 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.
Using a pastry cutter the diameter of the mold, cut 6 rounds from each cake to fit. Line base of molds with plain cake rounds.
Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
To make ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
Remove cakes from molds and discard baking paper. Spread tops with ganache before serving.