French Fridays with Dorie: Michel Rostang’s Double Chocolate Mousse CakeJanuary 21, 2011 at 11:09 am | Posted in cakes & tortes, french fridays with dorie, groups, sweet things | 24 Comments
This is baked chocolate mousse. End of post.
Really, that’s all I think needs to be said. It is dark and silky and my idea of a perfectly elegant chocolate dessert. There are options with this cake, too. You can bake of just part of the mousse as a base, then top it with the remaining mousse and either chill it as-is or bake it again. If you bake it again, you can either eat it warm or pop it in the fridge and eat it cold. Decision tree analysis is not my forte, but in the end I opted for the fully baked variation and enjoyed it chilled (and I think it was a good call). Don’t fret when your cake comes out of the oven puffed and then totally sinks in the middle as it rests. It’s supposed to…and anyway, that dip is the perfect spot to pile on whipped cream!
I think I’ll be making this again for Valentine’s Day. For the recipe, see Around my French Table by Dorie Greenspan. Don’t forget to check out my fellow francophiles’ posts (and you might want to check out the P&Q section…some folks had problems with mousee seeping while baking, although I did not experience this)!