Chocolate cake (Moelleux au chocolat)
2 servings
20 minutes
Chocolate cake Moelleux au chocolat is a true masterpiece of French pastry magic. Its name 'moelleux' translates to 'soft', perfectly reflecting its texture: a delicate, velvety shell conceals a warm, gooey center of melted chocolate. This dessert is considered a classic of French cuisine and is often served in restaurants with vanilla ice cream or fresh berries. The sweetness of powdered sugar harmonizes with the intense flavor of 70% dark chocolate, while butter adds richness. The simplicity of ingredients and quick preparation make it an ideal choice for those wanting to impress guests or indulge in a gourmet treat. It’s best served immediately after baking to enjoy the contrast between the warm chocolate center and the light crispy crust.
1
Preheat the oven to 200 degrees. Melt chocolate and butter in a water bath.
- Dark chocolate 70%: 100 g
- Butter: 75 g
2
Mix powdered sugar and flour in a separate bowl. Then add eggs and beat well.
- Powdered sugar: 50 g
- Wheat flour: 25 g
- Chicken egg: 2 pieces
3
Grease two portion pots with oil.
- Butter: 75 g
4
When the chocolate and butter become a homogeneous mass, remove from heat and let it cool slightly.
- Dark chocolate 70%: 100 g
- Butter: 75 g
5
Then pour the mixture into the dough and mix well.
- Dark chocolate 70%: 100 g
- Butter: 75 g
- Powdered sugar: 50 g
- Wheat flour: 25 g
- Chicken egg: 2 pieces
6
Pour the mixture into muffin molds up to 3/4 full. Bake for 7-10 minutes.
- Dark chocolate 70%: 100 g
- Butter: 75 g
- Powdered sugar: 50 g
- Wheat flour: 25 g
- Chicken egg: 2 pieces