Gateau Mousse au Chocolat from The Cooking of Provence by Patricia Lousada
More a mousse than a cake, this is one of those desserts that make chocolate lovers gasp with pleasure after the first melting mouthful. It takes no time to make but does need to be assembled with ...
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Ingredients
- crème fraîche, to serve
- unsalted butter for greasing
- unsweetened cocoa powder, sifted
- 2 tablespoons cognac or brandy
- 568 ml (1 pint) carton of double cream, at room temperature
- 2 tablespoons milk
- 200 g (7 oz) plain deluxe cooking chocolate
- 125 g (4 oz) continental deluxe cooking chocolate
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