French Fridays with Dorie posts are rapidly devolving into "French some-days or other whenever I can get around to posting and Dorie probably won't be waiting around for me anyway" posts. I will point out that I actually made this on Monday/Tuesday of last week. Was it good? Double-chocolate mousse cake did not make it past Tuesday at my house. Yummmmmmm.
The "cake" is actually chocolate mousse, cooked in a springform pan in two stages. First, the chocolate is melted in a double boiler, and then the coffee, sugar and egg yolks are added. Here is the dense chocolate mixture after the last egg yolk is added:
Then the egg whites are whipped and folded in. No pictures, sorry.
At this point you have dee-lish-us mousse, and actually I would have been fine stopping here. (And eating it all straight out of the pan, thankyouverymuch.) But now you put about 1/3 into a springform ring placed on a cookie sheet:
This bakes into a soft "crust" that forms the basis for the next step. You can either place the remainder of the mousse into the crust, unmold and enjoy; or place the remainder into the crust, bake, and enjoy; or place the remainder into the crust, bake, chill again, slice and enjoy. I did the full monty for two reasons: first, it's Dorie's favorite; and second, I'd know if it would be worth the extra steps and time the next time I make this, because there WILL be a next time.
If you look very closely you can see that there is a bottom "crust" that is more dense than the top part. I served this with a little dollop of whipped cream. It is dense and chocolatey, really delicious. Four thumbs up from the kiddos plus big thumbs up from Bill. One son said it tasted like a brownie, and he's kind of right. But this is perfectly smooth, not grainy or gooey at all. Next time I think I'll stop with the uncooked filling, well-chilled. It is fluffy and light and so chocolatey. (Yes, I know about eating raw eggs. I'll eat it all myself, if necessary.) This week was definitely a winner!