Friday, March 2, 2012

Moelleux au Chocolat (Chocolate Moelleux)

SK had allowed us to sample the result of his attempt at producing the silky, rich chocolate cake with the delightfully gooey, molten chocolate centre that is the subject of this particular post. Cue DROOL.

Naturally, I was craving it again a few days later. Got the recipe from SK and voila, a little (long) while later, I had baked my very own chocolate moelleux!

The recipe is amazingly simple and also just plain amazing. The only thing that takes time is having to butter and dust the ramekins with cocoa powder so that the moelleux can easily turn out of the mould onto a plate for serving. If you're lazy, no harm skipping the cocoa-dusting step if you're happy to eat straight out of the ramekin (or mug - I used mugs because there weren't enough ramekins in my apartment).

Here is the recipe. Go forth - bake, eat, and let your mind slip into the blissful food coma that the consumption of this moelleux induces :D

Moelleux au Chocolat

*makes 4 serves

  • 60g caster sugar
  • 2 eggs + 2 yolks
  • 100g unsalted butter - I used salted butter and it tasted just fine :)
  • 100g dark chocolate - I mixed 30g of 34% milk chocolate with 70g of 70% dark chocolate
  • 50g plain flour
To make the moelleux:

Brush ramekins with butter, and dust with cocoa powder. Place them onto a tray and refridgerate. (The butter and cocoa in this step aren't mentioned in the ingredients above)

Whisk together the sugar, egg and yolks till smooth.

Melt the butter and chocolate over a double boiler, or in a saucepan over very low heat so as to not burn the chocolate or butter. Add it to the egg mixture slowly. Lightly fold in the flour (sifted).

Put roughly 100ml of the mixture into each ramekin (should be enough for 4 serves), cover with clingwrap, and refrigerate for at least 2 hours.

Pre-heat the over to 190 degrees Celcius (fan-forced) and bake the ramekins on the tray for 13 minutes. Depending on the oven, the actual baking time may be 1-2 minutes longer or shorter, so just watch your moelleux the first time you bake it. It's ready when the top is cooked and slightly firm to your touch, but a bit "jiggly".

Carefully turn them over onto plates and serve! (Or alternatively, dig into the ramekin with a spoon for immediate gratification - but be careful it'll be very hot!)

1 comment:

  1. Looks so yummy! Perfect for Hobart's cold weather =)