Chocolate mousse cakes

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. Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
   
   
5. GANACHE: Heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
   
   
6. Remove cakes from moulds and discard baking paper. Spread tops with ganache before serving.