Friday, January 21, 2011
Aidan was the biggest fan of this week's French Fridays with Dorie recipe for Michel Rostang's Chocolate Mousse Cake. He wanted me to tell you that these were "totally awesome, so yummy, so yummy." Like cold, brownies that are creamy and light like ice cream. Direct quote from the boy's mouth.
I loved it also, I mean really, what's not to love. We all know about my deep and abiding love of chocolate so the fact that I loved it too shouldn't come as a surprise. I wasn't entirely sure that I actually whipped the eggs correctly - in fact I think I over beat them... again... what else is new! That said, it still turned out great.
We went for the bake, chill, bake, chill method which Dorie mentions in the book as her favorite way to eat this cake. I haven't tried the other ways, but I really liked it this way.
I didn't change the recipe at all, but I didn't have an 8-inch spring form pan either, so I did use a 9-inch instead which is why mine looks a little thinner than the picture in the book. I think ours is possibly a layered a little differently as well as far as the thickness of the two separately baked layers goes. The top of our cake was fairly thin and very crackly. I think, no matter what you do to this cake, bottom line, its going to be good.
For more chocolate mousse cake madness, head on over to the French Fridays with Dorie site and see how the others fared this week.