Chocolate Mousse Cake

1. 1

   Line a 9 inch round springform cake pan with parchment paper.

2. 2

   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.

3. 3

   In a bowl, whisk gelatin into 2 tbsp just-boiled water, until dissolved. Allow to cool slightly.

4. 4

   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.

5. 5

   In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture.

6. 6

   In a clean, dry bowl, beat egg whites until soft peaks form.

7. 7

   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.

* Per serving · 4 servings · Values may vary.