I knew I would love this weeks recipe. Chocolate and mousse together-a wonderfully divine combination. Mousse is one of my favorite things and chocolate mousse, well it is definitely something I would want on a deserted island along with George Clooney, opps I mean J.
I couldn't bear to add ice cream or whipped cream to the plate. I wanted the pure incredibly rich chocolate taste to be the star. I read all the P & Q's over at French Fridays with Dorie so I knew what not to do. I've made a cake similar to this when I worked at the bakery and it was always one of my favorites. Dorie gives you a couple of variations to try with this cake. I baked a third of the batter; cooled the cake for 4 hours; added the rest of the mousse batter and baked it again for 30 minutes; then chilled it for another 4 hours. I dusted it with unsweetened cocoa powder. Thank you Dorie - I love love love this version. And don't let the simple appearance of this cake fool you.
After one bite you will think you just had the most decadent bite in the world-and you have. Again simplicity wins out-good ingredients, careful directions and a little love in your heart while cooking equals success. Speaking of love in your heart-this would make a beautiful Valentine's Day dessert, add a little raspberry coulis around it, top with a bit of whipped cream and a few ripe raspberries-your partner will be forever grateful.
This has espresso in it so it enhances the chocolate. But don't let the fact that this contains espresso stop you from having an espresso with this slice or an ice cold glass of milk-mmm heaven. I must confess I went through two slices while setting up to shoot my photos for this. Ohh, but they were small slices-that's my story and I'm sticking to it !
Head over to French Fridays with Dorie and see the beautiful cakes everyone else created.