LYL: michel rostang’s double chocolate mousse cake

I bought the chocolate today. Hoping, hoping, hoping I can bang this recipe out mid-morning.

Can’t wait to see all the chocolate cakes!

Leave your sweet links here.

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This post was written by who has written 167 posts on French Fridays with Dorie.

92 Responses to “LYL: michel rostang’s double chocolate mousse cake”

  1. yummychunklet January 20, 2011 at 8:25 PM #

    Tail end of my trial! Hoping to be finished before next week’s recipe!

  2. ComeUndone January 20, 2011 at 8:28 PM #

    6 mini individual cakes each measuring 2″ tall. I think the height really helps to highlight the distinctive textural contrast. Served with homemade honey vanilla ice-cream and drizzles of fleur de sel caramel sauce.

    A busy day ahead tomorrow. Link will be active after midnight eastern time.

  3. Joanna January 20, 2011 at 8:43 PM #

    Mine was a little thin. Looks like I have to work on the firm egg whites and the folding business. It was so yummy nonetheless. Whole cake gone in a matter of hours…this cake had the qualities of a really good brownie: gooey, rich, super chocolaty, and crispy textural bits.

    • barefootkitchenwitch January 21, 2011 at 8:35 AM #

      Beautiful picture!

  4. Lola's Kitchen January 20, 2011 at 9:04 PM #

    This cake is delicious!

  5. josefa January 20, 2011 at 9:51 PM #

    which version did you make? i baked both layers and served it warm…

  6. gaaarp January 20, 2011 at 10:03 PM #

    Despite a few disasters along the way, I really liked the flavor of this cake.

    (The link will be live in the morning.)

  7. PheMom January 20, 2011 at 10:10 PM #

    I am so happy we didn’t have to wait a long time for this recipe’s turn to come. We loved it at our house!

    (link will be live at midnight MST)

  8. Candy January 20, 2011 at 10:19 PM #

    better early than late??
    I really thought this was good!

  9. cakeduchess January 20, 2011 at 10:41 PM #

    I loved this torte! I added a little bit of Nutella and made a simple strawberry coulis. DIVINE!

  10. Audrey January 20, 2011 at 10:59 PM #

    This was a lot of fun to make (and to eat…)

  11. beth@thescreenporch January 21, 2011 at 12:01 AM #

    Served with an exotic orange slice conserve and a cup of tea this was just what the doctor ordered.

  12. StephIrey January 21, 2011 at 12:16 AM #

    Such a yummy cake, but it didn’t puff as much as I think it should have. Still tasted great. Looking forward to trying this again.

  13. 1840farm January 21, 2011 at 12:19 AM #

    Delicious! We all enjoyed this rich, chocolate mousse cake.

  14. SugarPlumFairy January 21, 2011 at 2:12 AM #

    Hiiii all my fellow FFwD members , i need ur help , ur vote:-)
    yeah my blog has been chosen for the Best of Indian blogs polls , and its only ur love and support that will see me thru , and am glad for the opportunity to write here!

    all u have to do is go to my blog –
    and there is a widget in the right column , rite on top , for voting , and click next to my link:-))

    thannxx a ton for all ur votes and help”:-)

    that said , will put ,my Chocolate post asap , with as many step by step pics as possible and my expermnts asap:-)
    love and hugs for a happy day!

  15. franklyentertaining January 21, 2011 at 2:46 AM #

    I made the double baked served cold version.

    I used a bigger pan and wished I would have doubled the recipe.

    I used hot chocolate instead of coffee – the flavor was good, the appearance – not so much!

  16. RedsKitchenDiaries January 21, 2011 at 5:04 AM #

    First of all, I wanted to thank everyone who wrote in to the P&Q section this week to tell us of the problems you had with mousse leaking out of the bottom of your pan!

    Because of that, I decided to add another chocolate-y layer to this dessert by lining the bottom with a Bourbon biscuit crust. And it ROCKED!

    And this is from a person who usually isn’t a fan of chocolate desserts.

    oh, and if you’re interested in keeping up with other postings, you can follow RKD on Facebook!/pages/Reds-Kitchen-Diaries/119643908096810

  17. RedsKitchenDiaries January 21, 2011 at 5:07 AM #

    ah, I see 2 links is putting me in moderation, so I’ll leave off the 2nd …

    I wanted to thank everyone who wrote in to the P&Q section this week to tell us of the problems you had with mousse leaking out of the bottom of your pan!

    Because of that, I decided to add another chocolate-y layer to this dessert by lining the bottom with a Bourbon biscuit crust. And it ROCKED!

    And this is from a person who usually isn’t a fan of chocolate desserts.

  18. mardi@eatlivetravelwrite January 21, 2011 at 5:40 AM #

    Mine did not puff as much as it should have, though I was careful to do everything right. Still tasted great!

  19. sanya living January 21, 2011 at 7:07 AM #

    My first French Fridays post!
    Had a great time!

  20. popsiclesandsandyfeet January 21, 2011 at 7:31 AM #

    I think this is a nice everyday chocolate dessert…and with fruit on top, it is practically a salad.

  21. stephsbitebybite January 21, 2011 at 8:20 AM #

    Loved this cake even though I didn’t serve it as cake :) SO GOOD!

  22. fakeginger January 21, 2011 at 8:33 AM #

    My first FFwD post:

    Excited to join you guys! :)

  23. Tasty Trix January 21, 2011 at 8:36 AM #

    I agree with many that this cake was no beauty – but it was quite good, and not too heavy.

  24. stetted January 21, 2011 at 8:44 AM #

    Flat much like everyone else’s even though I read the feedback first, but still so delicious! I put the bottom in my springform so I had no leakage, at least.

  25. ebessen January 21, 2011 at 9:32 AM #

    Cake disappeared quickly at our home. Only disappointment I had was that no one could notice the difference in the different layers. To go to the trouble of
    cooking it twice and not notice the difference was disappointing. Would like to make it again and not cook the top layer and leave it just the mousse.

  26. Karla January 21, 2011 at 9:36 AM #

    I actually made this cake back in December for my birthday:

    So this week I opted to make a recipe I missed from before I joined, the Spicy Vietnamese Chicken Noodle Soup.

    Both winners, and I might make the chocolate mousse cake again for tomorrow night since I’m having someone over for dinner! Mmm!

  27. kitchenarian January 21, 2011 at 9:56 AM #

    I am still perfecting my technique, but the flavor was perfect!

  28. ashleylynae January 21, 2011 at 10:09 AM #

    Very tasty! I can’t believe how much the cake fell, but it was easier to make than I thought it would be!

  29. Ronda Kisner January 21, 2011 at 10:23 AM #

    Well, I…ummm…sorta…kinda…cheated, but I did use the recipe to make a cake…

  30. Kate January 21, 2011 at 10:27 AM #

    My husband is telling everybody about this cake. You should hear him…”velvety, melt in your mouth, so-o-o-o good!” That says it all. It is not overly sweet and has a wonderful, deep chocolate flavor! I will be making this one again.

  31. SisBoom January 21, 2011 at 10:28 AM #

    um….and why not use the full pan?

  32. Vegan Thyme January 21, 2011 at 10:39 AM #

    Well, mine might look a TAD different, but it was edible, I’ll say that much!

  33. katiebe January 21, 2011 at 10:47 AM #

    This is my first FFWD and, as virtually everything else I’ve made from this book, it was great!

    I did, however, end up making two since I made a mistake on the first one (I know, rough life, eh?).

  34. KarenP January 21, 2011 at 11:52 AM #

    I ran into some of the same problems as many of you, but even so the cake was delicious!

  35. marcella January 21, 2011 at 12:17 PM #

    When I saw this recipe I realized it was a favorite that my sister in law used to bake. Good memories. Unfortunately, with the crazy going on around here I didn’t get a chance to bake Dorie’s version.

    I am looking forward to reading your posts and seeing which combination of hot/cold/unbaked or baked top you all chose.

  36. Kat January 21, 2011 at 12:32 PM #

    My post is up!
    Did anyone else feel that the mousse went from ‘very tasty’ to ‘utterly sublime’ after an overnight chill?
    This was so good, and I can’t wait to make it again!

  37. mauitn January 21, 2011 at 1:07 PM #

    I had an 8 inch spring form pan. Actually I had a 6, 8, 9, and a 12 inch pan. Not sure why, but it was handy for this experiment.

    I used the bottom in and included a round cut layer of parchment. The batter did seem fairly liquid and I probably put a scant third of the batter into the base and had no leaking. After baking, I didn’t notice much of a depression, but then the whole layer was only about an inch to inch and a half thick. Next time, I will bake more than a third for the base.

    I first thought I would bake the second layer, but changed my mind in the middle of the process and put the remaining two thirds on top and set it into the refrigerator to chill and firm.

    It seems there were not many who tried the first baked, second cold mouse version and I think I would prefer baking the second layer as I am not overly fond of the texture of cold mousse.

    But the taste was wonderful. What could go wrong with chocolate, butter, and eggs?

  38. Zwetschgen January 21, 2011 at 1:51 PM #

    I thought this cake was really just lovely. And I’m tickled to be a first-time contributor!

  39. kudoskitchen January 21, 2011 at 2:21 PM #

    For some reason I had trouble with the crust but it still finished pretty :)

  40. cupcakemuffin January 21, 2011 at 2:39 PM #

    Yum, I loved this recipe! Here’s my post:

  41. onewetfoot January 21, 2011 at 3:54 PM #

    I served the cake with David Lebovitz’ Caramel Mousse and salted almonds. So good:

  42. Seattlepastrygirl January 21, 2011 at 5:39 PM #

    I’m going to have to lock this up or I will eat the entire cake before J gets home-thank goodness it’s small in size. I love this recipe.

  43. anymi January 21, 2011 at 5:43 PM #

    I have some problems adding the hot coffe to the chocolate, but the second batch came out just fine:

  44. Bakeawaywithme January 21, 2011 at 6:07 PM #

    I really can’t believe I did this but I made the wrong dish…it was Chicken B’stella for me today!! Whoops! It looks fabulous though, I know I will enjoy it!! See you next week!

  45. lynnlly January 21, 2011 at 7:28 PM #

    Mine was rather thin considering the fact that I used an 8″ springform pan. The batter oozed out and didn’t rise as much.

    But…..I am LOVING this cake. It’s sooooooooooooo delicious!

  46. creolekid January 21, 2011 at 7:34 PM #

    Mine looked different, for sure. Practice makes perfect though.

  47. tricia January 21, 2011 at 10:35 PM #

    Declared a “winner” by Nana. Lovely.

  48. Jacquelyn January 21, 2011 at 10:38 PM #

    made this recipe today & had a great time; no problems really- I did take Dorie’s update advice & use the bottom of the pan with parch. paper in it. I prepared the served cold version- it’s a luscious chocolate delight!

  49. athomeandawaywithme January 21, 2011 at 10:38 PM #

    Phew this was hard! I had the same leaking problems as everone, but I actually made the cake last week for my dad’s birthday and didn’t have the benefit of the P&Q. Fortunately, I made it work by molding aluminum foil around the base with a layer of parchment paper between the aluminum foil and cake. Seemed to work- I should’ve posted it on the P&Q!

  50. LaJuana January 21, 2011 at 11:02 PM #

    I read the P’s & Q’s before making mine earlier in the week and when I saw how thin my batter was, I knew better than to put it into a bottomless pan…so I buttered the base of the pan and continued on. After it was done and even after I made my photos, I returned the cake to the oven to cook a bit more. It was simply too moist for me. I think that happened because I did put the bottom of the pan in…and I left my silpat in the half sheet pan that I was baking on. I think the extra layers kept more heat from getting to the base of the cake.

  51. Aubepine January 21, 2011 at 11:08 PM #

    I need to try it again… now that I’ve actually read the Q & A. Oops!

  52. gingerbreadbagels January 21, 2011 at 11:39 PM #

    I made the cake into mini cakes topped with whipped cream. So chocolatey and so good!

  53. KY January 22, 2011 at 12:54 AM #

    Loved it but got to attempt it again.

  54. the urban baker January 22, 2011 at 10:41 AM #

    I loved this cake. And I loved that it called for pantry items! I will make this over and over again!

  55. SugarPlumFairy January 22, 2011 at 11:16 AM #

    I have this delicious cake up as well , with step by step pics:-)
    Did have a few niggles but that was me :-) and thought the cake does rise real high and puff , but didn spill for me:-)

  56. CafeTerraBlog January 22, 2011 at 1:14 PM #

    This was a wonderful dessert, and so much fun to make! I did have some issues, so will have to definitely make it again:)

  57. Patti January 22, 2011 at 9:56 PM #

    Forgot to mention the mouse before baked was yummy!

  58. Cheryl January 23, 2011 at 3:02 PM #

    Ack! We ate this on Tuesday (every morsel!) but I forgot to blog it!

    I would have been happy eating this straight from the bowl, but cooking it really is a little more proper.

  59. Waverly @ January 28, 2011 at 12:52 PM #

    Absolutely wonderful! We tasted it all three ways – with cold mousse, baked and eaten warm; and then baked and chilled. I prefer baked an chilled.
    All recipes are posted in one post. To see more comments and the photos, please go to:

  60. KY January 28, 2011 at 1:02 PM #

    Finally got the post up. Delicious chicken b’stilla!

  61. frolickingnightowl January 29, 2011 at 1:11 PM #

    Over a week late, but done! Tried it all three ways … will definitely make our favorite version over & over again!!

  62. Candy January 31, 2011 at 8:59 PM #

    as a follow-up, a cooking lesson… how nice that a couple of friends wanted to learn how to make one of Dorie’s recipes… and we even learned some new things!

  63. ldubois2 February 3, 2011 at 2:06 PM #

    Made this two Fridays ago but could not figure out how to add then.


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