Chocolate Lava Cake (Moelleux au Chocolat)
A deliciously delectable dessert that has graced many a French menu for years. Easier than you think to make.
- Saucepan, Mixing Bowl, Whisk, Sifter, Ramekins
- 180 Grams Dark Chocolate (70%) (6.5 oz)
- 180 Grams Butter (6.5 oz)
- 6 Eggs (large)
- 180 Grams Sugar (6.5 oz)
- 90 Grams Flour (3.5 oz)
- 100 Grams Butter (for molds) (3 oz)
- Pinch per mold Fleur de Sel
- Parchment Paper (for molds)
- Melt chocolate and butter together over steaming water till just melted and cool enough to touch the bottom of the bowl without burning your fingers.
- Beat the eggs and sugar about 3 minutes till light and creamy and sugar is dissolved.
- Pour warm chocolate mixture into egg mixture and mix till homogeneous.
- Stir in sifted flour and mix gently till all flour is incorporated.
- Butter 6 medium size ramekins and line each with cut up pieces of parchment paper (the paper should come up higher than the molds. Fill each with batter leaving a little less than a 1/4 margin, you can put a pinch of fleur de sel on top of each battered mold (optional) and bake at 200ºC/360ºF about 12 minutes, or until sides have fully risen, but center remains concave.
- Cool 5 minutes before removing from ramekins if using porcelain, or cakes will break. Free sides with paring knife and invert onto a plate. Silicone or disposable aluminum ramekins are ideal for an easy release.
- Serve with a scoop of crème fraîche or vanilla ice cream.
Also goes nicely served with in-season berries. For a real lava effect, drop a tiny pinch of chili pepper into the center of each ramekin before baking, 🙂 surprisingly good.