I'm also sending this cake off to Sugar High Friday #73: Grain Free.
Friday, January 21, 2011
FFwD and SHF: Michael Rostang's Double Chocolate Mousse Cake
This week's French Fridays with Dorie was a fantastic flourless chocolate mousse cake. The process took a while because there were a couple of rounds of baking-and-chilling, but the hands on time for this recipe wasn't too bad and I was really happy with the results. This definitely tasted more like mousse than like cake to me, which wasn't a bad thing. Dorie offers a few variations on the recipe - after making the chocolate mousse, you bake a bit of it as a little crust, and then add the rest of the mousse and either chill, bake and serve warm, or bake and chill. I took the final option since I was taking the mousse cake to a dinner at church and it seemed to be the most portable (plus, it didn't involve raw eggs, which I don't mind eating myself but I get a little nervous about when serving a big group). The flavor was really good, although I'd have to say that I preferred the mousse pre-baked, straight out of the bowl, so if I make this recipe again I think I'll make the first option and just keep it all for myself and close friends. :) The only change I made to the recipe was to multiply the recipe by one-and-a-half and bake it in a 9-inch springform pan rather than an 8-inch pan...more mousse cake = a very good choice!