Since this week's recipe involved mousse, I expected the cake to be difficult to make, but was surprised at how relatively easily everything came together. It took a little time to make because I decided on doing the baked and chilled version of the cake, but I think it was well worth the time. I halved the recipe and used a 4-1/2 inch springform pan ring to make the mousse cake. As you can see I had the San Andreas faultline going through my little cake, but I wasn't really worried because Dorie said it would crack and crack it did. It was fun watching it shape shift during the 30 minutes it cooled at room temperature.
Don't let those cracks fool you though. This is one heck'uv'a cake! I put it in the refrigerator to chill for about 6 hours and served it with our favorite pistachio ice cream from Gunther's Ice Cream Parlor. When you put a spoonful of the cake in your mouth you can taste the crispy, crunchy bottom layer mixed with the dense chocolate fudge and light mousse layers making it totally out-of-this-world delicious. And the pistachio ice cream was the perfect Sidekick for this dessert. This would be a great dessert for Valentine's Day or for any day you want to make a little extra special - it's that good.
Visit French Fridays with Dorie to see what the other FFwD members did with this cake recipe.
You can find this recipe in Dorie Greenspan's book, Around My French Table, pp. 446-48.
Next French Friday: Chicken B'stilla
YUM!! I love the idea of the multiple textures. Pairing it withi pistachio ice cream is perfect! It looks so delicious, Elaine!
ReplyDeleteOh, how I love your puffed up mini-cake! Just spectacular!!!
ReplyDeleteChocolate mousse cake and pistachio ice cream how scrumptious!
ReplyDeleteHmmm. Still not sure why I didn't get layers. I think my bottom crust may have been too thin. Oh, that ice cream looks good!
ReplyDeletePistachio ice cream is my all time favorite. I think that is what this cake was supposed to look like. Nice and puffy. Looks AMAZING Elaine! B:)
ReplyDeleteAs you can see, this recipe REALLY needs the smaller rings to get the right 'lift'. I didn't blog this but I love letting ice cream melt all the way and using it as a 'creme anglaise' for desserts... a pistachio version seems so fantastic to me with this!
ReplyDeleteElaine , love how you showed the 3 stages of de-puffing! And your last photo with the pistachio ice cream looks incredibly delicious. Mine is in the oven now !
ReplyDeleteI ditto the comments on the puffing. How very cool. And I love pistachion ice cream. YUM
ReplyDeleteI'm jealous of the cracks you got in yours! I made a few changes to the amounts and used two mini heart springforms - they definitely didn't come out the way I expected! Love that side of ice cream you've got on there, too! :)
ReplyDeleteLove your pistachio ice cream addition! And, I like your process photos showing how the cracks showed up. Great post!
ReplyDeleteYum! The pistachio ice cream looks delicious! So glad you enjoyed this one.
ReplyDeleteOhhhh Elaine...your cake looks stunning! Your amazing pics should be in the book! Love the pistachio ice cream--perfect combo. I have "puff-envy"...after making this 4 times, never got the egg whites right to give that "puff". It sure tasted delicious though! I will defintiely try again--after seeing yours--gives me hope :)
ReplyDeleteI just love your baby cake! The pistachio ice cream looks great too.
ReplyDeleteWow... love the "puff" - and the Pistach ice cream! I made the 8" and didn't puff much - but was SO rich! So glad I made it -even though it was thinner than yours. But was a hit - so yes, Valentine's it will be! Wonderful presentation!!!
ReplyDeleteYou cake looks amazing, the photos are great!
ReplyDeleteWhat a creative and inspirational site!
Thanks for the photos of after the baking. I have not made this yet and it is good to be prepared.
ReplyDeleteThe pistachio ice cream seems great with the chocolate mousse cake.
Oh i loveee those first pics , i wanted to take some too , but my 2d round was after sunset:-)
ReplyDeleteSo enjoyed the puffs and the cracks too:-)
It was easy , and fast to put by i agree:-)
And i sooo want some now :-)
Pretty place!
And i have an earnest request to u too:-)
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My goodness, your cake puffed so beautifully! Very rich looking and with a great accompaniment in pistachio ice cream.
ReplyDelete