Woman's Day
Ingredients
Method
1.Line sides of 6 x 1 cup capacity flat-sided baking moulds with removable bases with baking paper.
2.In a small jug, whisk gelatine briskly into 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 gelatine mixture. Cool slightly.
3.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.
4.Using a pastry cutter the diameter of the mould, cut 6 rounds from each cake to fit. Line base of moulds with plain cake rounds.
5.Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
6.To make ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
7.Remove cakes from moulds and discard baking paper. Spread tops with ganache before serving.
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