The moelleux is a classic dessert from the French cooking repertoire. It requires high quality cooking chocolate, a correct balance of ingredients and some good timing to pull off a moelleux with the perfect molten centre oozing with chocolatey goodness. Taken from The Little Loaf, I believe this deserves a share on the eve of Christmas for all those looking for a quick and yummy make-ahead party dessert. You simply have to fill the dark, gooey mixture in small pudding basins or ramekins and freeze them until your last guest finds his way to the dining table. Pop the frozen treats into a preheated oven for some 10 minutes and you will have everyone drooling over the dessert course. Serve with a thick dusting of cocoa, a spoonful of freshly whipped cream and a raspberry or two to add to the ‘wow’ factor.
MOELLEUX AU CHOCOLAT
175g good quality dark chocolate
25g salted butter, room temperature
75g golden caster sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
Pinch of kitchen salt
25g all-purpose flour
- Place a baking sheet in the oven and preheat to 200 oC. Butter 4 x 160ml pudding molds or ramekins.
- Line bases with discs of baking paper. Melt chocolate pieces over a bain marie, set aside to cool slightly.
- Cream the butter and caster sugar together until pale and slightly fluffy. Beat in the eggs one at a time.
- Add the vanilla and a pinch of salt. Stir in flour until just combined and gently fold in melted chocolate.
- The mixture should thicken at this stage. Divide the chocolate mixture between your prepared molds.
- Bake on the preheated baking sheet for 8 to 10 minutes. Turn out straight away and eat with ice cream.
- The uncooked batter keeps well in the fridge for 1 week. If cooking from cold allow an extra 2 minutes.
- The baking time may be adjusted for a slightly more molten or firmer moelleux au chocolat. Serves 4.
For the Love of Chocolate