Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Moelleux au Chocolat
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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 675
- Total Fat
- 46 g
- Saturated Fat
- 28 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 7 g
- Cholesterol
- 207 mg
- Sodium
- 56 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 675
- Total Fat
- 46 g
- Saturated Fat
- 28 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 7 g
- Cholesterol
- 207 mg
- Sodium
- 56 mg
Ingredients
For the cakes
For the caramel sauce, optional
Directions
- For the cakes:
- Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
- Just before serving, preheat the oven to 400 degrees F.
- Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
- For the caramel sauce:
- Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.
