Chocolate Mousse Cake
Beat the egg yolks, eggs, sugar and rum over a hot, not boiling, water bath until creamy. Coarsely chop the chocolates and melt over a hot water bath. Let the chocolate cool slightly and then stir into the egg mixture. Beat over a cold water bath until cold. Beat the cream until stiff and fold into the mousse.
Line the bottom of a springform pan with ladyfingers. Spread the chocolate mousse on top and cover with ladyfingers. Chill for about 4 hours. Serve dusted with cocoa.