A little school break is always welcome, two weeks to relax, cook, sew, craft, read and do nothing at all! My students were beginning to drive me nuts so I really needed this little separation. Plus, with a bit of luck I’ll be heading to Madrid for 10 days but I’ll know more about that in the coming days.
Did I mention that my family was chocoholic? Probably, yes! This yummy, moist cake is really a family favourite and if you haven’t got yours yet, this might just be what you’re looking for. Moelleux in French means soft. That’s exactly what this cake is about: soft, melt in your mouth, fudge-like texture and strong in cocoa flavour and just a hint of sweetness. Oh lalalala!
My husband sometimes calls me at the last-minute on a friday evening, asking whether he can bring a lonely colleague for dinner. As I usually cook too much, there is always enough to feed at least two extra people. As for dessert, if I don’t have ice-cream or sorbet then this is my go-to recipe. It’s quick and really easy to make, very chocolaty, very moist and light! Don’t be fooled by its simplicity; you know how looks can be deceiving. It’s all about the taste! Last time I made it, it didn’t even have time to really cool down, my husband and his colleague demolished it in less than an hour and left only crumbs!!
The secret of this cake is using really good dark chocolate, with high cocoa content. I always use 70% cocoa chocolate for my cakes. Not only is the cake really chocolaty but it is just sweet enough. Actually there is hardly anysugar in this cake. I ALWAYS reduce the amount of sugar when baking because I find that there is too much sugar in most recipes. The original recipe was given to me long time ago and it calls for 90 grams of sugar. I only put around 50 grams (1/4 Cup) and I find it sufficient.
If you do try this recipe, please let me know what you think of it, I’d really like your feedback!
Here we go:
Super Quick Chocolate Moelleux
- 125 gr butter
- 125 gr dark chocolate
- 1/4 cup of granulated sugar
- 3 eggs, separated
- 3 tbsp of flour
- Pre-heat oven at 200°C, gas mark 6, and butter and line a 20×20 cake tin ir any relatively small tin you have.
- In a double-boiler, melt chocolate and butter, let cool for a minute or two.
- With an electric beater or grease elbow, mix egg yolks and sugar until nice and fluffy and white and add to the cooled chocolate and butter mixture.
- Incorporate 3 Tbsp of flour and mix well.
- Beat the egg whites until soft peaks form, and incorporate delicately to the chocolate mixture, taking care not to break all the air bubbles.
- Pour in the tin and bake for 10 minutes only! The cake will set and form a light crust on the outside but inside it will still be moist and fudgy. If you are looking for a softer, runnier texture then bake at 210-220°C for just 8 minutes. Let it cool a bit before serving.
- It tastes delicious as it is. But if you want to indulge, add a scoop of vanilla ice-cream!