Moelleux is a delicious French chocolate cake, with a gooey centre of melted dark chocolate. Nothing could be better for a chocolate lover. This dessert is a showstopper, hard to resist but not that hard to make. Impress your guests or spoil yourself with this beloved French chocolate treat.
This lovely dessert was invented by the French chef Michel Bras in 1981 and has since then become a beloved classic. Dark, rich chocolate and a touch of vanilla, this is a true grown-up dessert.
You need:
100 grams of salted butter
½ teaspoon of high-quality vanilla extract
90 grams of 90% dark, bitter chocolate
10 grams of pure 100 % cocoa powder
70 grams of baking flour
4 large eggs
100 grams of sugar
A pinch of sea salt
6 small ramekin pots
Cocoa powder and butter to cover the insides of the ramekin pots
Powdered sugar for decoration
How you make them:
Preheat the oven to 210°C and take out the baking tray.
Add the butter in cubes and chocolate in smaller pieces, to a bowl and place over a bain-marie, a pot with simmering water.
Let the butter and chocolate slowly melt whiles string. When melted and completely combined into a smooth shiny chocolate liquid, remove the bowl from the heat and set it aside.
In a different bowl, add eggs, cocoa powder and sugar. Whisk the eggs and sugar until fluffy.
Slowly fold the flour and vanilla extract into the egg mixture. Be careful not to lose the volume of the egg mixture.
When combined, slowly fold the chocolate into the egg mixture.
Cover the inside of the ramekin pots with plenty of butter and cocoa powder.
Place the pots on the baking tray and fill the ramekin pots 2/3 up so that there is plenty of room for the moelleux to rise in the oven.
Bake the Moelleux in the middle of the oven for about 8-11 minutes. Check if the Moelleux is cooked with a knife. The sides should be set whilst the middle should be runny.
Take out the Moelleux from the oven and loosen the sides with a knife if needed. Make sure not to overcook them.
Flip out the Moelleux on a plate and sprinkle over some powdered sugar.
Serve piping hot as they are or with vanilla ice cream and red fruit or berries.
Try different flavours
A great tip is to try adding different flavours to your Moelleux. Add different types of liquor or spices to make exciting new varieties of this classic dessert. Popular flavours are vanilla, cherry liqueur, coffee and cinnamon. Give it a try and see which one is your favourite flavour.
