| Using a Bain Marie stir the chocolate, butter, rum and espresso until melted and smooth. Then set aside to cool . |
| Dissolve the envelope of gelatin in 2 ounces of whipping cream, allow it to bloom for 10 minutes. |
| Whip the remaining whipping cream in a chilled bowl until it forms medium peaks. |
| Warm the gelatin gently until quite warm. Never boil. I use the microwave in 10 second intervals. |
| Add the dissolved gelatin to the cooled chocolate mixture by pouring it through a mesh strainer, stirring the chocolate mixture until completely smooth and dissolved. |
| Fold the cooled chocolate mixture into the whipped cream until fully incorporated. Work quickly so the gelatin remains soft. |
| Building both tranche cakes at once, fill the bottom layer with about 1/3 of the mousse. Overlay the center layer of cake and fill with another 1/3 of the mousse. Press on the top layer and ice the top and sides with the last of the prepared mousse. Chill for several hours to allow gelatin to set. |
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Garnish with a smooth topping of liquid ganache. Allow excess to drool over the edes of your cakes. Chill. Garnish with large rossettes of firm ganache and stemmed cherries. |
| Stored chilled for several hours before serving. |
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Small Cakes (13)
