8 slices challah, brioche or other rich egg bread, crusts removed (3 oz.)
3/4 c. whipping cream
1/2 c. plus 3 tbsp. butter, room temperature
5 eggs, separated
1 c. sugar
3/4 c. finely ground almonds
6 oz. bittersweet chocolate, melted and cooled
2 c. whipping cream

Combine bread with 3/4 cup cream in small bowl and let stand until bread is very soft, at least 30 minutes.

Preheat oven to 350 degrees. Butter 12 (1/2-cup) molds or souffle dishes. Cream butter in processor or large mixing bowl. Add egg yolks, soaked bread, 3/4 cup sugar, almonds and melted chocolate and mix well. If using processor, transfer mixture to large bowl.

Beat egg whites in another large bowl until soft peaks form. Gradually beat in 1/4 cup sugar and beat until still and glossy. Fold into chocolate mixture.

Divide among molds. Set in baking dish or shallow roasting pan and add hot water to come halfway up sides of molds. Cover molds with buttered foil. Bake until set, 45-50 minutes.

Softly whip 2 cups cream. Unmold gateaux onto serving platter or tray and surround with whipping cream.