Chocolate Moelleux Cake

The choco­late moelleux cake is a cake with a liq­uid choco­late cen­ter. We believe its ori­gins are French, though a US-based chef claims he invent­ed it in New York in 1987. This has been dis­put­ed by a well-known French chef, who stat­ed that such a cake had already exist­ed in France for a long time. Regard­less of who invent­ed it, I think we can all agree that the choco­late moelleux cake is THE choco­late cake for choco­late lovers! I have a great French recipe from a friend of mine. It is absolute­ly scrump­tious, and I am so excit­ed to share it with you!

Recipe

This choco­late moelleux is very easy to make. Prepa­ra­tion only takes about 5 min­utes, but you have to watch the bak­ing time to make sure it does not over-bake. You want to make sure there is a liq­uid choco­late cen­ter. It took 30 min­utes in my oven, but it might take less or more time in your oven. I rec­om­mend bak­ing it for 20 min­utes, and then check­ing about every 5 min­utes to see if it is ready. It will be well worth it!

Print Recipe

Choco­late Moelleux

Deli­cious choco­late cake with a liq­uid choco­late cen­ter.

Course

Dessert

Prep Time

5 min­utes

Cook Time

20–30 min­utes

Serv­ings

peo­ple

Ingre­di­ents

• 7 ounces Bit­ter­sweet bak­ing choco­late (200g)
• 5 ounces but­ter (150g)
• 3 eggs
• 5 ounces gran­u­lat­ed sug­ar (150g)
• 2 ounces All pur­pose flour (60g)

Course Dessert Prep Time 5 min­utes Cook Time 20–30 min­utes Serv­ings peo­ple Ingre­di­ents 7 ounces Bit­ter­sweet bak­ing choco­late (200g) 5 ounces but­ter (150g) 3 eggs 5 ounces gran­u­lat­ed sug­ar (150g) 2 ounces All pur­pose flour (60g)

Instruc­tions

1. Pre­heat oven to 350 degrees Fahren­heit.
2. Melt the but­ter and the choco­late in the microwave for 2 min­utes.
3. In a sal­ad bowl, mix the sug­ar, the flour, and the 3 eggs. Add the melt­ed but­ter and choco­late. Mix all ingre­di­ents.

   
4. Pour the mix­ture in a cake pan (not too big of a pan, this is a small cake).
5. Bake in oven for 20 to 30 min­utes (depend­ing on your oven). You want to make sure that the cen­ter is liq­uid enough, but not too liq­uid. Start­ing at the 20 minute-mark, test using a knife to see how liq­uid the cen­ter is.

   

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Enjoy this deli­cious choco­late cake with vanil­la ice cream!

Bon Appétit!

French Mom

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Sum­ma­ry

Recipe Name

Choco­late Moelleux Cake

Author Name

French Mom Cook­ing

Pub­lished On

2017-10-15