Le Chef’s Moelleux au chocolat recipe makes for a romantic dark chocolate cake that is rich on the outside and decadently gooey on the inside.
Degree of difficulty: 3/5 (simply for the equipment needed and for the bain marie technique)
250 grams of semi sweet chocolate (1.5 cups)
125 grams of butter, unsalted (9 tbsps)
8 large eggs
160 grams of white sugar (1 1/3 cups)
120 grams of all-purpose flour (1 cup, and 1/2 tablespoon)
4 Strawberries (for garnish)
Create a “Bain Marie” to melt the chocolate.
- Fill a sauce pot halfway with water, bring to boil
- Chop up the chocolate into slivers – place in a heat resistant mixing bowl
- Set the mixing bowl on top of the sauce pan of boiling water (the base of the bowl should not be touching the water) – this is the “bain marie”. Stir the chocolate as it melts over the steam. Once it is melted and shiny, take the bowl off of the sauce pan and give it a good stir with a whisk
In another large bowl, beat the 8 eggs with a whisk until frothy (1 minute)
Add sugar to the eggs and continue to whisk for another minute until dissolved – add to the chocolate & butter and whisk again
Place the sieve over the chocolate bowl and slowly add in the flower.
Mix again with the whisk until all the ingredients are well integrated.
Cover with saran wrap and chill in the fridge for at least an hour
How to Bake the Moelleux (very important!)
30 minutes before you are ready to cook your moelleux, heat the oven to 350 on the convection setting if you have one. You will want the oven to be nice and hot!
Cut out the parchment paper so that you have a square for the base of the pastry circle and a tall strip to place inside the circle (see photo). I cut a strip 6 inches deep. Then I cut off the last 3rd of the strip to be the base, the other piece fits into the pastry circle. The should parchment paper be higher than your circle. Repeat 4 times.
Place each square of parchment paper on the cookie sheet. Place a pastry circle on top of each square of parchment paper. Then a strip of parchment paper inside each pastry circle. Spray the insides with the cooking oil spray
With a spoon, carefully fill the pastry circle to the brim with the chocolate mixture. It should be 175 grams of chocolate mixture if you care to measure it out. You will want to avoid getting the pastry mixture on the top rims of the parchment paper. This is fussy, I know, but it is so worth it!
Place in the oven and cook for 20 minutes. The top should be just firm to the touch. If your finger leaves a wet dent, place back in the oven for a couple minutes. Be careful not to let the cake cook too much or you won’t get the lava effect inside!
Carefully remove from oven. Using a long spatula, slide the spatula under the pastry ring (above the parchment paper square) and set on a dessert plate.
Using a kitchen towel, grasp the pastry ring and gently slide it up over the cake.
Remove the parchment paper.
Garnish Le Chef’s Moelleux au Chocolat with a strawberry and serve immediately!
1) Use a “bain-marie” to melt the chocolate without burning it
2) coat the pastry circle with the parchment paper to make it easy to remove the cake
3) cooking time is key with the moelleux au chocolat. Cooked a couple minutes too long and you end up with a very dense chocolate cake.
Keywords: moelleux au chocolat, chocolate lava cake, valentine's day desserts, chocolate cake, french pastry