Moelleux au Chocolat
French moelleux chocolate cake.
When it comes to indulgent desserts, few can rival the French chocolate moelleux cake. This rich and decadent cake is famous for its soft, moist texture and almost gooey center, making it a beloved dessert worldwide.
What Makes the Moelleux Cake So Delicious?
The French chocolate moelleux cake, or moelleux au chocolat, is known for its irresistible texture, flavor, and appearance. Moelleux roughly translates to “soft” or “tender”, which describes a moelleux cake perfectly. The cake's delicate, moist texture is achieved with a generous amount of butter and chocolate, which creates a slightly cakey texture on the outside while the inside remains moist, tender, and almost molten.
It's worth noting that the French chocolate moelleux cake is sometimes confused with the similar “lava” or “molten” cake, but the texture and consistency are slightly different. In French, a lava or molten cake is considered a “coulant”. Unlike the liquid chocolate center of a biscuit coulant, or lava/molten cake, the moelleux cake has a soft, melt-in-your-mouth texture that perfectly complements the cake exterior. When the cake is baked, the center remains soft and almost molten, creating a decadent and indulgent dessert.
“The Cake that is simply irresistible.”
A crucial step to keep in mind when making a moelleux au chocolat, is to not overbake it. Since the cake is meant to be soft and almost gooey in the center, overbaking can cause it to become dry and lose its delicate texture.
To fully enjoy this cake, it's best served at room temperature. If this chocolate moelleux cake is served cold, the center will solidify. Although it is still very tasty, the cold temperature changes the experience, in taste and texture, of eating the soft moist cake.
Despite its ease of preparation, this cake yields something truly spectacular.
Ingredients
The quality of the dark chocolate used in the recipe is crucial for the best possible flavor and texture. Dark chocolate with a high percentage of cocoa solids (at least 70% or higher) is preferred. This time around I’m using Valrhona Komuntu 80%. This intense and bittersweet chocolate adds a depth of flavor and richness to the cake that is simply irresistible.
There are many variations of the French chocolate moelleux cake recipe; while some call for wheat flour, others do not. My recipe, which uses almond flour, is a tasty gluten-free option that captures the rich, indulgent flavor and texture of the recipe. This recipe is a fantastic option for those with gluten sensitivities or who follow a gluten-free diet. Almond flour also adds a nutty flavor and a delicate texture to the cake, making it even more irresistible. When choosing your ingredients, be sure to select almond flour that is finely ground for the best texture.
When making your moelleux cake, it's best to use unsalted butter made from high-quality cream. Some good options include European-style butter, which is typically higher in butterfat, and cultured butter, which has a slightly tangy flavor and richer texture due to the fermentation of the cream. Using high-quality butter will enhance the flavor and texture of the cake, making it even tastier.
The French chocolate moelleux cake may look heavy and indulgent because of the amount of butter, chocolate, and eggs in the recipe, but it is surprisingly light and delicate. The soft, moist texture and the rich, melting center make it a truly irresistible dessert. Remember, quality ingredients are key when making the moelleux cake, so choose high-quality dark chocolate and enjoy every delicious bite!
Recipe
Butter 75 g
Dark Chocolate, 70 - 80% 80 g
Almond Flour 100 g
Powdered Sugar 80 g
Sea Salt, fine 1 g
Eggs 100 g
Procedure
Combine the butter and chocolate in a microwave-safe dish and gently melt to around 45°C / 113°F. Mix until homogenous.
With a whisk, combine the almond flour and salt with the previously sifted sugar (all the ingredients can also be mixed in a food processor if desired).
With a whisk, mix the dry ingredients with the eggs until homogenous.
Add the melted butter and chocolate mixture and mix until lump free and homogenous.
Pour into prepared pans.
Bake at 180ºC / 350ºF for 25 - 30 minutes.
Allow the cakes to cool to room temperature before removing them from the molds.
Serve and enjoy!
This French Chocolate Moelleux cake is truly indulgent.
