Michel Rostang’s Double Chocolate Mousse Cake +FFwD!

Friday is upon us again and for me, this means two things. Friday night always includes family and sometimes includes close friends to bring in Shabbat. We set the table with our best of the best, I make an extraordinary meal, and we enjoy an evening of family game night(no electronics, no media, etc). The second given on most Friday’s is something delicious that has been prepared from Dorie Greenspan’s book, around my french table. I am part of this wonderful group – French Friday’s with Dorie. Each Friday, we all cook the same recipe and share our tales – both the highs and the lows.

I wrote last week about community in my post about Food Blog Camp. I neglected to include this community, French Friday’s with Dorie. What I love most about this community is that we all share one common thread; Dorie Greenspan. For me, Dorie’s recipes do not feel overwhelming. She presents them in a way that makes the home cook feel good about trying something outside their comfort zone. I am anxious and excited to explore all 530 pages of this book with food-loving folks whom live near and far.

This weeks task is a very decadent chocolate cake. If I can be perfectly honest, I had to make this cake twice. The cake failed me the first time around. The recipe calls for an 8″ spring form pan. I have several spring form pans, but not an eight inch. So, I opted to make it in a 9″. Big mistake. If you want your cake to resemble one large pancake then the 9″ pan is for you. Although it tasted good, it didn’t resemble a cake. I emailed Dorie and she thought maybe I over whipped my egg whites. I made a second batch and this time I used a 7 1/2″ spring form pan and I whipped my whites slightly less than I had the first time creating a perfect cake.

This cake doesn’t feel heavy when you are eating it and a small slice is just the right amount. I love this cake. It takes 20 minutes to make the batter and very little time to bake. Plus, the ingredients are simple: bittersweet chocolate, butter, sugar, salt, eggs, coffee! Basic pantry items, don’t you agree?! If you don’t have this book, I highly suggest it and once you do get the book – make this cake. You can thank me later!

Michel Rostang’s Double Chocolate Mousse Cake
page 446

Want more chocolate? Check out these related links:

The Best Chocolate Cake – Smitten Kitchen
Bittersweet Chocolate Cake – Simply Recipes
Chocolate Mousse Cake – David Lebovitz
Best Chocolate Cake – I am Baker

Showing 24 comments
  • Lucy Lean
    Reply

    Did someone mention chocolate!?! Need vino and Mexican foliage/Lithium pool!

    • Susan
      Reply

      that is the winning combo, don’t you think, Lucy?

  • Amanda
    Reply

    Your pictures are STUNNING. I can only image how fantastic the recipe is too!!! Great job girl!

  • allison [Haute Box]
    Reply

    This looks amazing. I would love to eat this a la mode! 😛

  • Beth @Thescreenporch
    Reply

    I love the fact that there is so few ingredients. Super easy for guests. Yours looks absolutly delish as usual Susan. Love the post B:)

  • Cakelaw
    Reply

    I agree – this cake was delicious, and great because it is made with pantry staples, but it is not really cake-like.

  • Terri
    Reply

    Your pictures really show the difference between the two layers. Did you serve it warm or cold? i agree about the 9″ pan– mine turned out only 1/2″ thick. Still tastes good but the presentation looks a little skimpy!

    • Susan
      Reply

      Terri – I had to make it twice. My kids didn’t mind(they got eat two), it tasted the dame but it looked prettier in the 7 1/2″ sprinform pan!

  • Summer Rose
    Reply

    Im excited to go thru all the pages too!
    I loveee the pictures u have and they are exactly like the one in the book ,and the second prettier !
    Jus put up my post too!

  • Terra
    Reply

    Yours chocolate mousse cake looks just like the pic, nice job!! I tried, but definitely know where I failed, so ah darn, have to make this delicious cake again:)

    • Susan
      Reply

      it is just as good flat. i wanted to make it again to see what I had done wrong. my kids were glad i did!

  • dorie
    Reply

    You’re proof of the adage: Perseverance brings good fortune. I’m so glad you made it a second time and got the cake you wanted. Although, as you and others have pointed out, the flat cake still tastes really good : – )

    • Susan
      Reply

      dorie – your recipes are pretty much fool-proof, and this cake was no exception!

  • Cher
    Reply

    Beautiful pictures. Agreed – it is always nice when you can throw together with what you have on hand.

  • stephirey
    Reply

    Love your pictures! Especially the one with the sliced cake in the background. I had a pancake cake too, but it was quite yummy. Finally found an 8″ springform pan, so I need to make this again.

    • Susan
      Reply

      stephy – thanks for the compliment! pancake or thick, this is one of those desserts that can be made in a pinch and is super impressive. let me know how your second cake comes out! i am sure it will look fabulous!

  • marla {family fresh cooking}
    Reply

    This mousse cake looks wonderful, great to share with friends & family. Your Dorie community sounds like a blast! xo

  • steph (whisk/spoon)
    Reply

    you gorgeous photos are making me want this all over again! it was so good!

    • Susan
      Reply

      Hey Steph, thanks so much for the compliment. What is so great about this recipe is the fact that one should have all the ingredients in their pantry! It could quite possibly be the perfect midnight snack!

  • Reply

    I love a recipe that uses simple ingredients to produce wonderful foods. What a lovely Shabbat dessert. I have bookmarked this and look forward to trying it.

  • Xiaolu @ 6 Bittersweets
    Reply

    Oh this looks rice and delicious! Like your styling in the photos, too.

    • Susan
      Reply

      It is super delicious! And super easy. Perfect for guests.

  • Marie
    Reply

    Double chocolate? Mousse? Cake? A more delicious recipe title has never been invented.

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