French molten chocolate cake {Moelleux au chocolat}
User Reviews
5
French molten chocolate cake {Moelleux au chocolat}
Description
This French molten chocolate cake starts by melting dark chocolate with salted butter, creating a smooth, luxurious base. Eggs and sugar are added to form a rich batter, with flour incorporated last to give structure without overpowering the softness. Baking at a high temperature briefly sets the outside while maintaining the warm, flowing chocolate interior characteristic of molten cakes. The batter can be portioned into single-serving ramekins or a larger mold for sharing.
The finished cake balances the intense bittersweet flavor of dark chocolate with the slight saltiness from the butter and the sweetness from sugar. Its texture contrasts a tender outer crust with a luscious molten core. Serving it with fresh berries and a scoop of ice cream or sorbet adds a refreshing note to the dessert and balances the richness.
The recipe notes recommend storing leftovers in the fridge, where the cake can be enjoyed cold or briefly reheated in the microwave to regain a soft, melty texture. This flexibility makes it suitable for preparing ahead and serving warm or chilled.
Ingredients
- 200 g dark chocolate 200 grams = 7 ounces, for baking
- 100 g butter 100 grams of butter=3.5 ounces, salted
- 100 g sugar 100 grams of sugar=3.5 ounces
- 2 tbs flour
- 3 egg
To serve:
- basil leaves, or mint leaves
- fresh berries
- Ice cream or sorbet
Instructions
- In a thick bottom pan, melt the chocolate and the butter on medium heat. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is liquid and place it in a bowl at room temperature.
- You can also melt the chocolate and salted butter using the double broiler method, use a heatproof mixing bowl and place it over a sauce pan with a small amount of simmering hot water.
- Preheat the oven at 210c (410F) – or 400F if your oven doesn’t have the option to heat to 410F.
- Add the eggs to the melted chocolate and butter, mix well, for best results use a handheld whisk.
- Next use a spoon to add mix in the sugar, mix well and add the flour. Stir until you obtain a smooth mix.
- Lightly grease a rectangular bread baking mold by coating it with butter on all inner sides. This cake can also be baked in ramekins if you want molten lava chocolate cakes.
- Pour the mix in the bake mold and bake for ~15- 20 minutes at 400F (or 13-15 minutes at 210c/410F). The cake will be done when the edges start to get golden and separate from the baking mold. The center might still be soft.
- If baking in individual ramekins, they will be done after baking for 10-12 minutes at 400F.
- Let the cake cool down for 5 minutes for the rectangle mold or 3 minutes for the ramekins, then gently remove it from the mold.
- Serve the cake immediately with fresh berries and basil or mint. You can also serve it with ice cream, whipped cream, berry sauce, etc.
Notes
- The cake can be refrigerated and eaten cold or warmed for 20-30 seconds in the microwave to soften.
User Reviews
Overall Rating
5
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