BEST MOELLEUX AU CHOCOLAT - CHOCOLATE LAVA CAKE

www.lechefswife.com

The absolute best Moelleux au chocolat recipe. Moelleux au chocolat is also known as a chocolate lava cake, fondant or as a mi-cuit au chocolat. This recipe, Le Chef's recipe, makes for a cake that is rich on the outside and decadently gooey on the inside - positively oozing with dark chocolate. The perfect dessert to make for the one you love.

- 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 ⅓ cups) – 120 grams of all-purpose flour (1 cup, and ½ tablespoons) – 4 Strawberries (for garnish)

Ingredients

BAINE MARIE RECIPE: 

1. Fill a sauce pot halfway with water, bring to boil 2. Chop up the chocolate into slivers – place in a heat resistant mixing bowl 3. 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 4. In a small bowl, melt the butter (in the microwave is fine) 5. In another large bowl, beat the 8 eggs with a whisk until frothy (1 minute)

BAINE MARIE RECIPE CONTINUED: 

6. Add sugar to the eggs and continue to whisk for another minute until dissolved – add to the chocolate & butter and whisk again 7. Place the sieve over the chocolate bowl and slowly add in the flower. 8. Mix again with the whisk until all the ingredients are well integrated. 9. Cover with saran wrap and chill in the fridge for at least an hour

BAKE THE MOELLEUX:

1. 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. 2. 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

BAKE THE MOELLEUX CONTINUED:

4. 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! COOKING TIME:  1. 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!

SWIPE UP FOR THE FULL RECIPE

CREME BRULEE RECIPE

MORE RECIPES:

French cooking, made simple