Easy Moelleux-au-Chocolat

Moelleux_FO_11Every Valentine’s Day I try to up my gift game. There isn’t anything wrong with a box of chocolates or a dozen roses; but as a pastry chef, I feel the heat to create something truly decadent for this indulgent and romantic holiday.

This year, I made these Moelleux-au-Chocolat and they were a total hit! They are simply oozing with warm, gooey chocolate and are so rich they just need a few raspberries and a dusting of powdered sugar to make them extra special. Plus, they are so easy! You can make the batter in advance, let it chill through a candlelit dinner, and pop them in the oven a few minutes before you are ready for dessert!

I hope you’ll make some for the loved ones in your life this Valentine’s Day!

Easy Moelleux-au-Chocolat
Serves 6

2/3 cup of butter, cut into cubes
4 oz bittersweet chocolate, chopped
pinch of salt
1/4 teaspoon of instant coffee (optional)
4 eggs
2/3 cup of sugar
1/2 cup of flour

Grease 6 ramekins with butter. Place a round of parchment in the bottom of each and then butter the parchment.

Moelleux_FO_1In a double boiler over simmering water, slowly melt the chocolate, butter, salt and coffee (if using).

Moelleux_FO_2As the mixture begins to melt, stir with a spatula occasionally to help break up any lumps. Once the mixture is completely melted, remove from heat and set aside.

Moelleux_FO_3In the bowl of a stand mixer with a whisk attachment or using a hand mixer, beat together the sugar and eggs until pale and thickened, about 5 – 6 minutes. They are ready when the mixture falls back on itself in ribbons when scooped with a spoon and poured back into the bowl.

Moelleux_FO_4Moelleux_FO_5Mix the flour into the egg mixture, followed by the slightly cooled chocolate. Mix until fully incorporated.



Moelleux_FO_8Pour the batter into the prepared ramekins, leaving about 1/4 of an inch of space from the top of the ramekin. Place in the fridge and let chill for up to an hour.

When you are ready to serve, preheat the oven to 400┬░ degrees.

Moelleux_FO_9Place the ramekins on a sheet tray and place in the oven. Bake for 15 minutes until the top is just set. The insides will still be very wet and gooey. Remove from the oven and let sit for 5 minutes before turning out on to plates and serving.

To make the cakes come out a little more easily, you can carefully run a knife around the edges.

Moelleux_FO_10Turn cakes out onto a dessert plate, top with a few raspberries and dust with powdered sugar. Serve immediately and enjoy!



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