Chocolate Mousse Cakes

Directions

1. 1
   Line sides of 6 (1 cup) capacity flat-sided baking molds with parchment paper rounds.
2. 2
   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.
3. 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. 4
   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.
5. 5
   Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
6. 6
   To make ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
7. 7
   Remove cakes from molds and discard baking paper. Spread tops with ganache before serving.