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Moelleux au Chocolat

Indulgent Moelleux au Chocolat that Melts in Your Mouth

Experience the rich, melt-in-your-mouth goodness of Moelleux au Chocolat, a classic French dessert that impresses at any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: easy cakes
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 225 g Unsalted butter crucial for creating a rich, creamy texture.
  • 225 g Good-quality 70% dark chocolate for an intense chocolate flavor.
  • 75 g Cocoa powder enhances the chocolatey depth; use Dutch-processed.
  • 265 g Caster sugar melts easily for a smooth batter; substitute with coconut sugar for a caramel note.
  • 4 large Eggs provide structure and moisture; room temperature eggs whip better.
Optional Serving Suggestions
  • Vanilla ice cream a perfect contrast to the warm, gooey center.
  • Fresh berries add a pop of color and tartness.
  • Warm custard for a luxurious, creamy twist.

Equipment

  • Microwave-safe bowl
  • heatproof dish
  • Whisk
  • springform tin
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 180°C fan (355°F) or 200°C (400°F) without a fan. Butter a 23cm springform tin and line the base with baking paper.
  2. Combine 225 g unsalted butter and 225 g dark chocolate in a microwave-safe bowl. Heat gently until melted, about 2-3 minutes.
  3. Sift in 75 g cocoa powder with a pinch of salt into the chocolate mixture and stir until smooth.
  4. Separate the eggs. Whisk egg yolks with half of 265 g caster sugar for about 2 minutes until light and thick.
  5. Beat egg whites until soft peaks form, gradually adding remaining caster sugar until glossy.
  6. Combine the melted chocolate mixture with the egg yolks, stirring gently.
  7. Fold in two spoons of the whipped egg whites, then gently add the rest.
  8. Pour two-thirds of the batter into the prepared tin and bake for about 25 minutes.
  9. Once cooled, spread the remaining batter on top and bake for an additional 10-15 minutes.
  10. Allow the cake to cool in the tin for 10 minutes before removing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 150mgSodium: 100mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 10IUCalcium: 2mgIron: 10mg

Notes

Use high-quality dark chocolate for the best flavor. Room temperature eggs help achieve a lighter batter. Allow the first layer to cool completely before adding the top layer.

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