For Christmas, I got Dorie’s new book Around My French Table. I finally got around to joining French Fridays with Dorie. This week’s recipe was Michel Rostang’s Double Chocolate Mousse Cake. Since my parents were visiting last weekend, this cake was perfect to make so I didn’t get stuck eating it all.

Dorie suggests serving it three ways – chilling it only, baking it and serving it warm, or baking it and serving it chilled. I served it warm with lemon gingersnap ice cream (which will be a future blog post). This cake went quickly and I would make it again. However, I had a leftover slice chilling in the fridge, and the texture after it was chilled just tasted…weird.