Description
Moelleux au Chocolat is a classic French molten chocolate cake that features a rich, gooey center surrounded by a slightly firm outer layer. This easy-to-make dessert is perfect for chocolate lovers seeking a decadent treat with a warm, velvety texture.
Ingredients
Scale
Chocolate Mixture
- 200g dark chocolate (70% cocoa)
- 100g unsalted butter (plus extra for greasing)
Wet Ingredients
- 4 large eggs
- 100g granulated sugar
Dry Ingredients
- 50g all-purpose flour
- 1/4 teaspoon salt
Optional for Serving
- Powdered sugar
- Fresh berries
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 390°F (200°C) and grease 6 small ramekins thoroughly with butter to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler or microwave in short bursts, stirring frequently until smooth and fully combined.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk the 4 large eggs and 100g granulated sugar until the mixture is light and slightly thickened, incorporating air for a lighter texture.
- Combine Chocolate with Eggs: Gently fold the melted chocolate and butter mixture into the whisked eggs and sugar, ensuring an even blend without deflating the mixture.
- Add Dry Ingredients: Sift the all-purpose flour and salt over the batter, then stir carefully just until combined to maintain the batter’s lightness and avoid overmixing.
- Fill Ramekins: Divide the batter evenly into the prepared ramekins, filling each nearly to the top for an ideal cake height.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft and gooey.
- Cool and Serve: Allow the cakes to cool for 1 to 2 minutes, then carefully run a knife around the edges and invert onto serving plates. Serve warm, optionally dusted with powdered sugar or topped with fresh berries for added presentation and flavor.
Notes
- Chilling the batter for 30 minutes before baking helps achieve a gooey center and enhances texture.
- For extra richness, place a small square of chocolate in the center of each ramekin before baking to create a luscious molten core.
- This dessert is best enjoyed immediately to appreciate the warm, flowing chocolate interior at its peak.
