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!


I'm also sending this cake off to Sugar High Friday #73: Grain Free.
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11 comments:

  1. AnonymousJanuary 21, 2011 at 12:27 PM

    Good tip about making one and a half times the recipe for a 9-inch pan. I had to use a 9-inch because I couldn't find an 8-inch one after looking in several stores! I look forward to reading future posts!

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  2. BethJanuary 21, 2011 at 3:24 PM

    I love the look of your cake. Which I have to say I personally thought it was just an ugly lil brown slab. Yours is quite cute. B:)

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  3. AnonymousJanuary 21, 2011 at 5:56 PM

    Your cake looks great! Good idea about making 1.5x recipe. I'll have to try that next time.

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  4. Jackie at Phamfatale.comJanuary 22, 2011 at 11:10 AM

    Looks delicious. I might do the same but in individual cups. The small sized bites make my guests feel less guilty, but will also have everyone coming back for seconds :)

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  5. Chocolate ShavingsJanuary 22, 2011 at 1:42 PM

    The texture of that cake looks just perfect!

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  6. TazJanuary 22, 2011 at 3:22 PM

    yum, this looks and sounds delicious. I love that Dorie gives some many variations for the same recipe!

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  7. Jenn@slim-shoppinJanuary 22, 2011 at 7:07 PM

    That looks amazing!

    I am new to your blog today. I am actually working on a project for www.ekwipper.com and was wondering if you could participate by sharing a recipe? Can you e-mail me @ slim-shoppin@comcast.net and I'll give you the details.

    Thanks!

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  8. Cher RockwellJanuary 22, 2011 at 7:33 PM

    Beautiful crust on top of your cake. I admit, I went the warm cake route, since I wasn't sure about the uncooked eggs (especially so many of them), but the pre-baked mousse was tasty.

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  9. AnonymousJanuary 22, 2011 at 8:01 PM

    I do believe that a flourless chocolate cake is amongst the most beautiful in all its fallen-formed glory...and certainly amongst the most decadent!!

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  10. SarahJanuary 22, 2011 at 9:23 PM

    I think mousse tastes better than cake, anyway.

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  11. AnonymousJanuary 23, 2011 at 1:37 PM

    Your cake fell and cracked so beautifully. Lovely photo.

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