Recipe courtesy of Laura Calder

Moelleux au Chocolat

  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 6 servings
Save Recipe

Ingredients

For the cakes

2/3 cup butter, plus more for greasing

4 ounces dark chocolate, chopped

4 eggs

2/3 cup sugar

1/2 cup all-purpose flour

For the caramel sauce, optional

2/3 cup sugar

1/4 cup butter

1/3 cup plus 2 tablespoons cream

Squirt lemon juice, to taste

Directions

  1. For the cakes:
  2. 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.
  3. Just before serving, preheat the oven to 400 degrees F.
  4. 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.
  5. For the caramel sauce:
  6. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Chocolate Mousse: Mousse au Chocolat

Croissants, Pain au Chocolat, Pain Raisin and Danish

Croissants and Pain au Chocolat

Petite Pain au Chocolat