A decadently rich chocolate mousse cake with an unusual method of baking. The entire batter is a mousse, but one third of the mixture is baked briefly and cooled. The remainder of the chocolate mousse after being refrigerated is spooned atop the cooked layer and baked again. The cake can be served warm-I loved the warm idea, but no time as I was going out of town- or cold. The cake is a gem and well worth baking.! If you don’t have Dorie Greenspan’s new book, “Around My French Table”, you’re missing out on a great collection of French home cooking recipes that Ms. Greenspan has collected over the years. When you buy this great book, by all means join the French Fridays with Dorie group and cook along with the selected recipes for each month. You will be cooking your way through the book in no time and in the process have some great food to serve your family and friends.