A life has not truly been lived, without experiencing a dessert such as the ‘Moelleux au Chocolat’. Every now and then, you hit upon something that makes your eyes light up and leaves you completely and utterly speechless… My instincts were telling me, right the way through from preparation, to baking, to serving, that this particular dessert would be something pretty special, so I apologise for the slightly rushed photos and fully intend to make this dessert again on the weekend, updating you with some more oozy, chocolatey images. I may well have been (not surprisingly) a little too keen to dig in and taste… the camera, unfortunately taking second priority.
This recipe came from the most recent cookbook to line my bookshelves – ‘The Little Paris Kitchen’ by Rachel Khoo (from the BBC Series of the same name). I have adapted the recipe only very slightly by using raw sugar, instead of brown sugar – purely as a personal preference.
Moelleux au Chocolat | Chocolate Lava Cakes
- 6 Free-Range Eggs
- 170g Dark Chocolate (chopped)
- 170g Unsalted Butter (diced)
- 170g Raw Sugar (or Brown Sugar if you prefer)
- 85g Plain Flour (sifted)
- Plus a little softened butter and cocoa to line the ramekins
Grease 6 – 8 small ramekins with a little softened butter and dust with cocoa powder, tapping out any excess.
Into a large mixing bowl, beat the eggs together and set aside for a moment.
In a smaller mixing bowl, combine the flour and sugar and also set aside for a moment.
Melt together the butter and chocolate – either in a double-boiler (a heat-proof bowl sitting over a saucepan of simmering water) or carefully in short bursts in the microwave, being sure to stir occasionally.
When the chocolate and butter are melted, combined and smooth, drizzle this mixture into the beaten eggs, whisking all the time as you go (so that the eggs don’t scramble). Then fold in gently the flour and sugar mixture.
Pour into the ramekins and refrigerate for at least 1 hour. This is an important step, as it will help to make sure that the centres of the cakes stay nice and oozy!
Pre-heat the oven to 180°C and then bake the little cakes for about 15-20 minutes.
Allow to cool for a couple of minutes before turning the Moelleux au Chocolat out of the ramekins and onto plates. Serve warm with your choice of ice-cream, whipped cream or fresh berries.
- Half the quantity of this recipe produced 4 little ramekins of chocolate perfection. My ramekins are 2/3 cup capacity.
- Test the cakes with a skewer to ensure that the outer edges are cooked and the centres still slightly runny.
- I found that 15 minutes in the oven was long enough for mine…
- The prepared batter, poured into the ramekins and covered in cling film can be kept in the fridge for a day or two. They can also be covered and frozen like this and then baked from frozen (allowing 5-10 minutes extra in the oven).
* Recipe from Rachel Khoo’s ‘The Little Paris Kitchen’ Cookbook