I was hesitating about posting this week’s French Fridays with Dorie (FFWD) recipe because it didn’t turn out well for me. It tasted great, the double chocolate mousse cake – chocolatey and luscious – but didn’t look so pretty. The top lifted up and cracked. I’m not sure what caused that to happen but I know I had over beaten the egg whites. It broke up into lumps when I folded it into the chocolate batter.
This mousse cake was made in four stages. First, one third of the mousse was baked as the base and chilled. Second, the remainder of the mousse mixture is scraped over the base and chilled again. The cake can be served at this stage after refrigeration. Third, the cake is baked again until the top is puffed. The cake can also be served at this stage. Fourth, the cake is cooled to room temperature after baking and chilled again. Dorie said each layer has a different texture but I really couldn’t taste it. I could only taste two textures – the thin, soft layer that has lifted off the cake, and the soft and velvety mousse base.
This cake deserves a second try but I didn’t have the time this week to do it. I’m also afraid of failing again! Anyway, have a look at the successful versions of this cake baked by other FFWD members here.
Next week’s recipe: Chicken B’stilla