Description
Moelleux au Chocolat is a decadent French molten chocolate cake featuring a rich, gooey center encased in a tender cake exterior. This recipe yields four individual servings, perfect for a sophisticated dessert that combines luscious dark chocolate and a delicate crumb, baked to perfection in ramekins.
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
For Ramekins
- Butter (for greasing the ramekins)
- Cocoa powder (for dusting the ramekins)
Instructions
- Preheat Oven and Prepare Ramekins: Preheat the oven to 375°F (190°C). Generously butter four individual ramekins, then dust them with cocoa powder to prevent sticking and add a subtle chocolate flavor to the crust.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring frequently until the mixture is smooth. Remove from heat and allow to cool slightly to prevent cooking the eggs in the next step.
- Whisk Eggs and Sugar: In a mixing bowl, whisk the eggs and granulated sugar until the mixture is thickened and pale, indicating it has incorporated enough air for a light texture. Add the vanilla extract and stir to combine.
- Combine Chocolate and Egg Mixtures: Gently pour the cooled melted chocolate mixture into the egg mixture, folding carefully until fully combined without deflating the mixture.
- Add Flour and Salt: Sift the flour and a pinch of salt over the combined chocolate mixture. Fold the ingredients gently together, being careful not to overmix to maintain the tender texture of the final cake.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full to allow room for rising.
- Bake: Place the ramekins on a baking tray and bake for 10 to 12 minutes. The edges should be set and firm while the centers remain soft and slightly wobbly, creating the signature molten core. The tops will look firm and slightly cracked.
- Cool and Unmold: Allow the cakes to cool for 2 to 3 minutes post-baking. Run a knife around the edges of each ramekin to loosen the cakes, then carefully invert onto plates.
- Serve: Serve immediately with accompaniments such as whipped cream, vanilla ice cream, or a dusting of powdered sugar to enhance the indulgent molten center experience.
Notes
- Do not overbake; the center should remain soft and molten.
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
- Folding gently after adding flour helps maintain the lightness of the cake.
- For variety, serve with fresh berries or a drizzle of raspberry sauce.
- Ensure ramekins are well buttered and dusted with cocoa for easy release and an intense chocolate crust.
