Description
Moelleux au Chocolat is a classic French molten chocolate cake featuring a rich, gooey center encased in a tender cake exterior. This recipe yields individual servings of intensely chocolatey desserts that are perfect for impressing guests or treating yourself in under 30 minutes.
Ingredients
Scale
Chocolate Mixture
- 200g dark chocolate (70% cocoa), chopped
- 100g unsalted butter
Batter
- 3 large eggs
- 100g granulated sugar
- 1 tsp vanilla extract
- 50g all-purpose flour
- A pinch of salt
For Preparation
- Cocoa powder (for dusting the ramekins)
- Butter (for greasing the ramekins)
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 375°F (190°C). Grease 4 individual ramekins thoroughly with butter, then dust the inside with cocoa powder to prevent sticking and enhance the chocolate flavor.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the unsalted butter together with the chopped dark chocolate, stirring frequently until the mixture is completely 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 large eggs and granulated sugar vigorously until the mixture thickens and becomes pale in color. This step incorporates air to give a light texture.
- Add Vanilla Extract: Stir in the vanilla extract into the egg and sugar mixture until fully combined.
- Combine Chocolate and Egg Mixtures: Pour the slightly cooled chocolate and butter mixture into the egg mixture, gently folding together with a spatula until fully incorporated without deflating the batter.
- Add Flour and Salt: Sift the all-purpose flour and a pinch of salt over the combined batter, then gently fold again until the mixture is smooth and even, being careful not to overmix which can toughen the cake.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full to allow room for rising while baking.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 10 to 12 minutes. The cakes should have set edges but a soft, slightly wobbly center with a firm, slightly cracked top.
- Cool and Remove: Allow the cakes to cool in the ramekins for 2 to 3 minutes. Run a knife carefully around the edges to loosen the cakes, then invert each ramekin onto a plate.
- Serve: Serve immediately for optimal molten center effect. Pair with whipped cream, vanilla ice cream, or a light dusting of powdered sugar for a decadent finish.
Notes
- Do not overbake to maintain the molten center; watch closely during the last minutes of baking.
- Ensure the chocolate is melted gently to avoid burning or seizing.
- Use high-quality dark chocolate (70% cocoa) for the best flavor intensity.
- Serve immediately as the molten texture diminishes upon cooling.
- Ramekins can be buttered and dusted in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
