This is the last post of Project Pastry Queen, and I've really enjoyed cooking recipes out of The Pastry Queen Cookbook. You definitely should check it out if you haven't already--there are so many great recipes. This chocolate mousse cake was the perfect way to end the project. It starts with a dense, rich, flourless bittersweet chocolate cake. Then it's topped with a milk chocolate mousse that's light and silky, and the whole thing is topped with a bittersweet chocolate ganache. Bonus--if you use gluten free chocolate, you can make this cake gluten free. Sad thing--if you're pregnant or immunocompromised, no dice on this one. It has raw eggs in the mousse.
Rich really would be an understatement. I had three bites, and I was good. But those three bites were incredible. The other great thing about this cake is that you can freeze it. Technically, you're supposed to freeze it before you add the ganache and then add the ganache to the frozen cake before you serve it. However, I froze the entire thing (minus one piece) and will serve it at a party I'm throwing on Tuesday. I think it'll be fantastic. Don't make this for a cookout or BBQ as the cake needs to stay cold or it will melt.
Check out our grand hostess, Shawnda of Confections of a Foodie Bride, for the full recipe. I made the following changes:
1. I used Bailey's in the cake (yes, you can taste it and it's gooood).
2. I made my cake in a 9-inch springform pan, which I thought worked marvelously. Once the cake was cool, I poured the mousse on top and froze the whole thing. When I was ready to add the ganache, I didn't have to invert the cake out of the pan.
3. I had to bake the cake for 50 minutes, and it was still really fudgy. I'm not quite convinced it was fully cooked. You'll want to watch that.
4. The ganache is supposed to fully cover the sides, but I love the look of dripping ganache, so I went that route instead.
If you want to check out my other Project Pastry Queen recipes, check this out. Be sure to check out the Project Pastry Queen website to see everyone else's take on the recipe. Thanks Shawnda, for creating such a great project! What's up next?
Rich really would be an understatement. I had three bites, and I was good. But those three bites were incredible. The other great thing about this cake is that you can freeze it. Technically, you're supposed to freeze it before you add the ganache and then add the ganache to the frozen cake before you serve it. However, I froze the entire thing (minus one piece) and will serve it at a party I'm throwing on Tuesday. I think it'll be fantastic. Don't make this for a cookout or BBQ as the cake needs to stay cold or it will melt.
Check out our grand hostess, Shawnda of Confections of a Foodie Bride, for the full recipe. I made the following changes:
1. I used Bailey's in the cake (yes, you can taste it and it's gooood).
2. I made my cake in a 9-inch springform pan, which I thought worked marvelously. Once the cake was cool, I poured the mousse on top and froze the whole thing. When I was ready to add the ganache, I didn't have to invert the cake out of the pan.
3. I had to bake the cake for 50 minutes, and it was still really fudgy. I'm not quite convinced it was fully cooked. You'll want to watch that.
4. The ganache is supposed to fully cover the sides, but I love the look of dripping ganache, so I went that route instead.
If you want to check out my other Project Pastry Queen recipes, check this out. Be sure to check out the Project Pastry Queen website to see everyone else's take on the recipe. Thanks Shawnda, for creating such a great project! What's up next?
