Part 1 (Making The Cream Cheese Mousse)
1) Add cream cheese and sugar in a mixing bowl and beat till soft and fluffy.
2) Add in egg yolk one by one till smooth.
3) Whip up the whipping cream in another bowl till slightly stiff.
4) Fold in whipped cream into the cream cheese mixture.
5) Melt gelatine in hot water and fold into mousse.
Part 2 (Making The Chocolate Mousse)
1) Whisk the egg yolk till fluffy and almost double in volume.
2) Melt dark couverture chocolate on a double boiler (bain marie)..
3) Let chocolate cool a little before adding into the egg yolk mixture. Mix immediately till smooth.
4) You may add in rum or brandy at this stage if desired.
5) Whip up the whipping cream in another bowl till slightly stiff.
6) Fold in whipped cream into the chocolate mixture.
7) Melt gelatine in hot water and fold into mousse.
Part 3 (Assembling Balthazer Cake)
1) Place the first slice of chocolate sponge in a cake ring, brush with sugar syrup and pour cream cheese mousse over it. Level it using a spatula.
2) Place second piece of chocolate sponge on top, brush with sugar syrup and pour chocolate mousse over it. Level using a spatula and cover with the third slice of chocolate sponge.
3) Allow to set overnight in chiller before coating the top with melted Ganache.
4) Decorate and serve.
