Moelleux au chocolat
CHOCOLATE LAVA CAKE
The moelleux au chocolat is a popular dessert that combines the elements of a chocolate cake and a souffle.
Its name derives from the liquid chocolate heart of the dessert, and is also known as chocolate moelleux, chocolate lava cake, or simply lava cake.
Combine this cake with an English cream or a red fruit coulis obtained by blending the red fruits with lemon juice and icing sugar, or with a simple ice cream of the taste you prefer.
This recipe is perfectly in harmony with a brut sparkling wine:
Trento Brut DOC or Franciacorta DOCG Millesimato extra brut, Italy
Charme Spumante Brut IGT or Strada (Vin mousseux Suisse) extra dry, Switzerland
Cremant du Jura AOC, France
Moelleux au chocolat
Soft chocolate heart cake
Servings 4 portions
Ingredients
- 100 gr dark chocolate 60/70%
- 70 gr butter
- 3 eggs
- 40 gr granulated sugar
- 25 gr flour
Instructions
- Melt the chocolate and butter, both cut into pieces, in a double boiler.
- Mix the eggs and sugar in a bowl with a whisk.
- If you have a planetary mixer, run it at medium speed with eggs and sugar.
- Continue with the whisk for 2 minutes.
- Add the sifted flour to the eggs.
- Mix the melted butter and chocolate in such a way as to obtain a single and smooth mixture.
- Add the chocolate and butter mixture to the eggs.
- Continue with the whisk for at least another 3 minutes.
- The dough will be firmer after this step.
- Based on the density of the dough, decide whether to put the mixture in a pastry bag or use a ladle to dress the cups.
- The density of the dough depends very much on the temperature of the environment and on the working time with the whisk in the last step.
- Grease and sweeten (with icing sugar) all sides of the aluminum cups.
- Place the dough in buttered and sweetened cups.
- Gently beat the bottom of the cup on the work surface to let the air escape and make sure that the dough fills all the spaces in the cup.
- Bake in a preheated oven at 180 ° C for 7/9 minutes.