This could be the shortest post to date! There isn’t much I can say about this cake, there aren’t words to describe its simple decadence. On the surface, I might not buy a slice of this cake based on appearance in a cafe with one of those rotating cake displays but one bite would completely fool me!
All you need to do now is to get yourself a copy of Around My French Table by Dorie Greenspan and bake this for yourself!
For my fellow Doristas, I didn’t have a problem with the cake leaking out of the bottom of the springform pan, but after looking at the P & Q section for this recipe, I inverted the bottom of the pan and locked it into the springform, which seemed to turn out good results. Oh! I also greased the entire interior of the pan and laid a round of parchment paper at the bottom of the springform (greased as well). I also didnt seem to have a problem with the egg whites, they came out nicely, although the first baked layer of the cake didnt “sink” in the center hardly at all.
I chose to serve the cake baked, chilled, baked again and chilled for a few hours more and it came out perfectly! There was a rich, moist cake layer on the bottom, supporting the fudgey, mousse layer on top and it’s a good thing I cut the cake into manageable pieces or I might have pushed myself to eat the full cake in one sitting, like that poor kid in Matilda. Remember him?… OOhhhh…. it makes my belly hurt to think about it, but what a delicious way to be punished!