Description
Moelleux au Chocolat is a classic French molten chocolate cake that offers a rich, gooey center surrounded by a delicate, cakey exterior. This elegant dessert can be prepared quickly and is perfect for impressing guests or indulging in a luxurious chocolate treat.
Ingredients
Scale
Chocolate Mixture
- 200g dark chocolate (70% cocoa), chopped
- 100g unsalted butter
Egg Mixture
- 3 large eggs
- 100g granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 50g all-purpose flour
- A pinch of salt
Additional
- Butter (for greasing the ramekins)
- Cocoa powder (for dusting the ramekins)
Instructions
- Preheat and prepare ramekins: Preheat the oven to 375°F (190°C). Grease 4 individual ramekins with butter and dust them lightly with cocoa powder to prevent sticking and enhance chocolate flavor.
- Melt chocolate and butter: In a medium saucepan over low heat, melt the unsalted butter and chopped dark chocolate together, stirring frequently until you achieve a smooth, homogenous mixture. Remove from heat and allow to cool slightly.
- Whisk eggs and sugar: In a mixing bowl, use a whisk to beat the eggs and granulated sugar until the mixture is thickened and pale, indicating it has incorporated air. Stir in the vanilla extract for added aroma and flavor.
- Combine chocolate and egg mixtures: Pour the cooled melted chocolate and butter into the egg and sugar mixture, folding gently to combine without deflating the air you’ve incorporated.
- Add dry ingredients: Sift the all-purpose flour and a pinch of salt over the chocolate mixture. Fold carefully until smooth, ensuring not to overmix to maintain a light texture.
- Fill ramekins: Evenly divide the batter among the prepared ramekins, filling each about 3/4 full to allow room for rising while baking.
- Bake: Place the ramekins in the preheated oven and bake for 10 to 12 minutes. The edges should be set and firm, while the centers remain soft and slightly wobbly with a cracked top.
- Cool and unmold: Let the cakes cool for 2 to 3 minutes. Then, gently run a knife around the edges to loosen them. Carefully invert each ramekin onto serving plates.
- Serve: Serve immediately, optionally garnished with whipped cream, vanilla ice cream, or a dusting of powdered sugar to complement the molten center and enhance the presentation.
Notes
- Ensure not to overbake the cakes; the center should remain molten for the signature lava effect.
- Use high-quality dark chocolate (at least 70% cocoa) for a rich, intense flavor.
- Prepare ramekins properly by greasing and dusting with cocoa powder to facilitate easy unmolding.
- Serve promptly as the molten center will start to set as it cools.
- You can add a pinch of espresso powder to enhance the chocolate flavor if desired.
