Double Chocolate Mousse Cake
For this week’s French Friday’s with Dorie recipe, Dorie stick’s Monsieur Michel Rostang‘s name on this lovely chocolate mousse cake. My mother unfortunately is not named but she should be as she makes a nearly identical treat evey Christmas Eve and has for decades. Her simple, elegant interpretation of Busche de Noël at Christmas Eve dinner is by far one of our best traditions. Essentially it is this dessert but baked in a sheet pan and rolled up with Chantilly Cream and dusted with powdered sugar. The chocolate flavor is quite intense and no further adornment by way of cute frosting molded to look like bark is necessary.
M. Rostang’s innovation deserving of name-in-the-title recognition therefore has nothing to do with creating the flavors or ingredients here but rather suggesting the form factor. (If I served Dorie meatloaf in a round pan would it would become Sis Boom’s Meatloaf Pie? I hope so!) I do have to hand it to Michel as those not in my family will be quite happy to enjoy this dish see any time of year as I will be serving it. I will not be serving this dish to actual members of my family. Traditions are traditions, right?
And since we are handing out credit today I will also have to give Dorie her due for over-complicating this one. Her recipe calls for pouring the moussey, chocolatey, cakebatter into a ring from spring-form pan resting on the baking sheet. WTF? I just knew this would be trouble the comments and complaints about batter seeping out of the ring from the Doristas bear this out. There is no reason why the full springform pan can’t be used by buttering a round of parchment into the bottom with the cake pan resting directly on the oven rack while baking.
That’s what Mom would do.