Welcome to the third French Friday of January 2011. It has been a very good run for my family’s Bistro Night this past month. We started off with Paris Mushroom Soup and then discovered the beauty that is Gnocchi a la Parisienne. They were both sublime, decadent, and warming Winter dishes. I told you it was a good run.
This week, I find myself standing in our farmhouse kitchen preparing to make Michel Rostang’s Double Chocolate Mousse Cake from Dorie Greenspan‘s Around my French Table. After reading her recipe and instructions, I was ready to enjoy the rich chocolate mousse perched atop a bed of dense chocolate cake. I was in.
I started to gather my ingredients and equipment. The oven was preheating and I was starting to envision how great this cake was going to taste after dinner. There was only one problem. My two children were staring out the window at the latest Winter snowstorm. They were starting to envision an afternoon of sledding. I knew that I had to get this dessert started and get outside onto our snow pile which has become more of a snow mountain. Chocolate mousse cake is tempting, but the green snow saucer waits for no one.
This recipe starts with coffee, so it had me at espresso. Anything with coffee has my attention. To be fair, the recipe states that either espresso or strong coffee can be used, but I took the opportunity to make two shots of espresso and finish off the portion that wasn’t needed for the cake.
Within the first few minutes, the kitchen was infused with the welcome aroma of coffee and chocolate. In my opinion, there are few food marriages any sweeter than chocolate and coffee. If done right, the resulting mixture is equal parts sweet and bold. My nose was telling me that we were well on our way. The eggs were incorporated and the egg whites were whipped to beautiful, satiny stiff peaks. The mousse was complete and the first bake was in progress. A short time later, we left the cake to cool on a wire rack while we headed outside.
After my time supervising the snow bunnies, I was back at my post to finish the mousse cake. I spread the mousse onto its base and marveled at its beauty. All that was left to do was to dust it with powdered sugar and put my fork to good use. It would be tough duty, but I was pretty sure that I was up to the challenge.
The cake was a delicious treat on a snowy, Winter day. It was dense and fudgy with just a hint of the coffee flavor. It was, in case you were wondering, delicious with a great cup of coffee. Too much coffee for you? Not for me. In my world, there can never be enough coffee. I love great coffee and look for any excuse to drink it. Michel Rostang’s Double Chocolate Mousse Cake seems like the perfect excuse to do so.Pin It