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Friday, January 21, 2011

Michel Rostang's Double Chocolate Mousse Cake

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A decadently rich chocolate mousse cake with an unusual method of baking. The entire batter is a mousse, but one third of the mixture is baked briefly and cooled. The remainder of the chocolate mousse after being refrigerated is spooned atop the cooked layer and baked again. The cake can be served warm-I loved the warm idea, but no time as I was going out of town- or cold.  The cake is a gem and well worth baking.! If you don't have Dorie Greenspan's new book, "Around My French Table",  you're missing out on a great collection of French home cooking recipes that Ms. Greenspan has collected over the years.  When you buy this great book, by all means join the French Fridays with Dorie group and cook along with the selected recipes for each month. You will be cooking your way through the book in no time and in the process have some great food to serve your family and friends.


7 comments:

Nisrine|Dinners and Dreams said...

It looks airy like a chocolate cloud. Yum!

t.t. for spoonables said...

So lovely! You make it looks so elegant and divine! When I make this cake again, gonna have to steal your brilliance...

Beth said...

Way to make this funny lil cake look amazing. That was no simple trick .B:)

onewetfoot said...

The two layers are so evident in your photo. I really like the way your small cake became the perfect shape for a scoop of ice cream.

Chiara said...

This cake look so good... Yummy!

♥Sugar♥Plum♥Fairy♥ said...

I loveeee mini cakes and this is no exception too!
Cuteee !
Loved this bake so muc too!

Fancy House Road said...

I've never made a mousee cake so I didn't realize what went in to baking them. Now, my fingers are itching to give a Chocolate Mousse Cake a try.

P.S. As always, your photographs are BEAUTIFUL!

-Camberley

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