Sunday, April 19, 2009

Because "Intense Chocolate" Makes Me Happy

So thank GOODNESS Lent is over! I have missed baking!!!
Mind you, I have NOT missed EATING this week... I am certainly doing my share of indulging on all the things I fasted from the past few weeks.

This weekend, we had some friends over for dinner, and I wanted to try my hand at a recipe I had done a year ago or so.

It's called Intensely Chocolate Mousse Cake, and it's a recipe I found over on the Kraft website.

I had made this recipe before, as I said.. but this time around, I decided to change up the recipe just a little. For example... instead of just pouring the mousse mixture into my spring form pan... I decided to lay down a chocolate-cookie crust first.

I used some of my un-decorated chocolate butter cookies, but if you don't have those? chocolate graham crackers crushed up would work just as well. Just be sure to mix in some melted butter so it pats down nicely.

Another change I made was to use cocoa powder in preparing my spring form pan. Flour works just as well, but leaves a white residue on the finished product. Take it from me.. if you're making a chocolate cake... use the cocoa powder. it'll look THAT much nicer when you're finished.

I also used my favorite chocolate for baking.. the dark chocolate pound-plus bars from Trader Joe's. if you use YOUR favorite chocolate... stick with about 9 ounces.

I served it up with some nice cold whipped cream, and that was a good pairing, since the title is no lie.. it is a VERY intensely chocolate cake.

just.. don't judge me when I tell you that NEXT time I make this??? I'm totally gonna add chocolate CHUNKS to the mousse filling. huminuh huminuh.. now THAT'LL be intense!

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