French Fridays with Dorie: Michel Rostang’s Double Chocolate Mousse Cake

I have another true confession to make this week: I’m not that into chocolate. When it comes to chocolate, I can take it or leave it. I know some people will find that hard to imagine, but that’s the way it is.

I say this because, for French Fridays with Dorie, the recipe this week was a very chocolately cake: Michel Rostang’s Double Chocolate Mousse Cake. What a decadent cake, with a very fancy name, for an ordinary week! Fortunately, I am married to a chocoholic, who comes from a family of chocoholics so I had an enthusiastic audience.

For chocolate, I used a bar of Ghiradelli’s 60% bittersweet, which, chocoholic or not, I always have on hand. This recipe called for coffee, but I’m not really a coffee drinker. I do like espresso drinks, but I get them for a treat from Starbucks, Peets or my favorite Lexington coffee shop. So, as embarrassing as this is, I made some extra-strong instant coffee to add to the mousse mix.

Firm but still glossy?

The chocolate mixture came together easily, more easily than I expected. The part I was most unsure about was whipping the egg whites. I wasn’t sure exactly what firm but still glossy meant. I’m not sure I did it right, but whatever I did worked out.


I did made a mistake with the springform pan rim. (By the way, the 8-inch springform pan is definitely getting a workout with the dessert recipes in this book.) I couldn’t decide whether to place it right side up or upside down. Because it was just acting as a rim, I was worried the little edge on the bottom would cause a problem later, so I used the rim upside down. Oops! The top edge, which I placed on the parchment, was slightly rounded. When I baked the bottom crust, a little bit oozed out onto the parchment paper and, eventually, burned. It wasn’t pretty, but it wasn’t the end of the world. I think I should have just used it with its usual orientation.

I didn’t plan the timing quite right. I baked the crust after dinner, but there wasn’t time for it to chill before bedtime, so the crust chilled overnight. Dorie said the mousse could be made a few hours ahead, so I worried it might deflate overnight. It survived. The next night I baked the cake with the mousse layer and we ate it warm for dessert. Then, for night #2, we had the baked and chilled version.

Howard, the chocoholic, preferred the warm version. My opinion might not matter as much, given my indifference to chocolate, but I agree with him. This cake was interesting, but so far this month, I’ve only liked, not loved the recipes. I have high hopes for next week’s Chicken B’stilla.

If you’d like to see how other bloggers fared with the Double Chocolate Mousse Cake, check out their links at French Fridays with Dorie. If you like what you see, you can buy yourself the book and join our cooking group.


Posted on 21 January 2011, in French Fridays with Dorie and tagged , , . Bookmark the permalink. 15 Comments.

  1. I am glad to hear that I am not the only one who isn’t as much in love with chocolate – although the texure of this cake served the warm way did make for a really good dessert & I was pleasantly surprised. I had some seepage as well, but it seemed to come off easily enough and didn’t impact the end result.

  2. I like the crackly top of your cake. I also used instant coffee and had an oozing issue. I definitely loved the cake, but the preparation seemed a bit much in my opinion. Great post!

  3. hi betsy…thanks for stopping by my blog. i live in CT…hence all the snow in the pic in my blog. while i liked this cake, i expected it to be spectacular given all the steps it took to make it.

  4. Sorry to hear it was a disappointment after all that work. I liked it more than you did, but it was a lot of effort for just so-so results.

  5. hi again. i am doing my e-mails for the past week backwards as it has been a very busy week so i am catching up. the cake looks delicious. i made a chocolate cake for my birthday – went out to dinner but had 10 back for desserr & also used a spring form pan for it so i only had to frost the top & sides. i don’t know where howard got the chocolate genes, ha, ha. love, helyn

  6. I love all the cracking on your cake. I think it makes the texture really great. Wish you enjoyed it more. B:)

  7. I’m obsessed with chocolate, but still wasn’t in love with the cake! Maybe next time I’ll try it warm.

  8. Your cake cracked beautifully, Betsy. Leaving it in the refrigerator overnight didn’t harm it a bit. Too bad you don’t like chocolate (wish I wasn’t a chocoholic!) but, I am sure your husband must be enjoying this very much!

  9. Your cake looks great! I did exactly the same thing with the coffee!
    I love books and really enjoyed your book section!

  10. MMM I could eat the entire cake :P It looks so

  11. I’m going to have to try it warm next time, just for comparison! I think there’s no shame in using instant coffee – it’s like a secret weapon, really.

  12. I always use instant coffee for baking.

    Your slice of the cake looks great.

  13. I loveee Ghiradelli’s chocolate :-)

    And though i dont like dark chocolate ,i do love what coffee does to chocolate:-) and this is my first time with flourless desseert and totally loved it!
    Ur slice looks so invitn i wanna grab a bite NOW!!

    And i have an earnest request to u too:-)

    My blog has been nominated for best if Indian Food blog awards
    there is a poll , right on FB

    And u can also vote for me here at my site

    Im 4th from Below or number 14 , Bright Morning Star! —

  14. I had the same oozing! For some reason I liked this more than I like most dessert/sweet-type foods.

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