Chocolate Mousse Cake

• 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

1. Line a 9 inch round springform cake pan with parchment paper.
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. In a bowl, whisk gelatin into 2 tbsp just-boiled water, until dissolved. Allow to cool slightly.
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. In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture.
6. In a clean, dry bowl, beat egg whites until soft peaks form.
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.

cake, tia maria, powdered gelatin, milk, eggs, heavy cream, powdered sugar, cream, strawberries

Taken from recipes-plus.com/api/v2.0/recipes/27559 (may not work)