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Moelleux au Chocolat Recipe

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4.1 from 14 reviews

Moelleux au Chocolat is a decadent French chocolate cake with a rich, molten center. This recipe creates a perfectly risen, soft, and gooey dessert that is ideal for chocolate lovers. Served warm with double cream, ice cream, or custard, it offers an indulgent treat with a crispy crust and luscious interior.

Ingredients

Cake Ingredients

  • 225 g unsalted butter (cut into cubes, plus extra for greasing – about 16 tbsp / 1 cup)
  • 225 g good-quality 70% dark chocolate (roughly chopped – 8 oz / 1 cup)
  • 75 g cocoa powder (3/4 cup)
  • Pinch of salt
  • 7 large eggs (separated)
  • 265 g caster sugar (1 1/3 cups / 9.3 oz, superfine sugar)

To Serve

  • Double cream, ice cream, or custard

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 180°C Fan (355°F Fan) or 200°C (400°F) if not using a fan oven. Generously butter a 23cm (9-inch) springform tin and line the base with non-stick baking paper. Set aside.
  2. Melt Chocolate and Butter: Melt the butter and dark chocolate together until smooth and glossy. This can be done in 30-second bursts in a microwave, stirring frequently, or by placing a heatproof bowl over simmering water without the bowl touching the water, to prevent burning.
  3. Add Cocoa and Salt: Sift the cocoa powder and a pinch of salt into the melted chocolate mixture. Stir until the mixture is smooth. Set aside.
  4. Separate Eggs: Separate the egg yolks into a large bowl and the whites into the bowl of a stand mixer or a clean mixing bowl.
  5. Whisk Egg Yolks and Sugar: Add 135 g of caster sugar to the egg yolks and whisk with an electric whisk for about 2 minutes until pale, light, and thick.
  6. Whisk Egg Whites: Whisk the egg whites until soft peaks form. Gradually add the remaining sugar while whisking until the whites are stiff and glossy.
  7. Combine Chocolate with Egg Yolks: Gently stir the melted chocolate mixture into the egg yolks.
  8. Add ‘Sacrificial Spoon’ of Whites: Add two spoons of the whisked egg whites into the chocolate-egg yolk mixture and stir vigorously to incorporate, ensuring a smooth blend.
  9. Fold in Remaining Egg Whites: Carefully fold in the remaining egg whites to the chocolate mixture to preserve the airiness. The mixture should be uniform with no visible egg white streaks.
  10. Bake the Main Cake: Pour about two-thirds of the batter into the prepared tin. Bake for approximately 25 minutes until risen, puffy, and a skewer inserted comes out clean. Let cool completely in the tin.
  11. Set Aside Remaining Batter: Pour the remaining one-third of the batter into a medium bowl and refrigerate or cover if not using immediately. This will be the molten chocolate topping.
  12. Prepare for Topping Bake: Preheat the oven again to 180°C Fan (355°F Fan) or 200°C (400°F) if not using fan. Line a baking tray with non-stick baking paper and set aside.
  13. Add Molten Chocolate Layer: Once the cake has fully cooled, remove it from the tin and place on the baking tray. Pour or gently spread the reserved one-third batter on top of the cake.
  14. Bake the Top Layer: Bake for 10-15 minutes until a thin crust forms on top but with a soft, jiggly center. Remove from oven and allow it to stand for 10 minutes to set.
  15. Serve: Cut the cake into slices and serve warm with double cream, ice cream, or custard. The cake can also be enjoyed chilled.
  16. Video Guidance: Refer to the accompanying video for a detailed walkthrough of the recipe steps.

Notes

  • Using a fan oven ensures even baking but adjust temperatures if using a conventional oven.
  • When melting chocolate, avoid overheating to prevent burning or seizing.
  • Ensure the egg whites are whisked in a very clean bowl free of grease for best volume.
  • Folding egg whites gently helps retain airiness for a lighter cake texture.
  • The reserved batter creates the signature molten top layer that remains soft and gooey.
  • Allowing the cake to cool in the tin helps maintain its shape and moisture.
  • This cake is best served warm but can also be enjoyed chilled with a creamy side.
  • For a stronger chocolate flavor, use good-quality dark chocolate with at least 70% cocoa.

Find it online: https://bitezly.com/moelleux-au-chocolat-recipe/