Description
Moelleux au Chocolat is a rich and decadent French chocolate cake known for its molten center and fudgy texture. Made with high-quality dark chocolate, butter, eggs, and sugar, this two-layer cake combines a baked base with a luscious molten topping. Perfectly paired with cream, ice cream, or custard, it offers a divine chocolate experience that’s both elegant and comforting.
Ingredients
Units
Scale
For the Cake:
- 225 g unsalted butter, cut into cubes, plus extra for greasing (16 tbsp / 1 cup)
- 225 g good-quality 70% dark chocolate, roughly chopped (8 oz / 1 cup)
- 75 g cocoa powder (3/4 cup)
- Pinch of salt
- 7 large eggs
- 265 g caster sugar (1 1/3 cups / 9.3 oz, also known as superfine sugar in the US)
To Serve:
- Double cream, ice cream, or custard
Instructions
- Preheat and Prepare Tin: Preheat the oven to 180°C Fan (355°F Fan) or 200°C/400°F if not using a fan oven. Generously butter a 23cm (9-inch) round springform tin and line the base with non-stick baking paper. Set aside.
- Melt Chocolate and Butter: Melt the butter and chopped dark chocolate together until smooth and glossy, either using 30-second bursts in the microwave with stirring or over a heatproof bowl set on simmering water, ensuring the bowl doesn’t touch the water to avoid burning.
- Add Cocoa and Salt: Sift cocoa powder and a pinch of salt over the melted chocolate mixture and stir until fully incorporated and smooth. Set aside.
- Separate Eggs and Whisk Yolks: Separate the 7 large eggs, placing the whites in a clean bowl for whisking and the yolks in another large bowl. Add half of the caster sugar (135 g) to the yolks and whisk for about 2 minutes until pale, light, and thick.
- Whisk Egg Whites: Using a stand mixer or electric whisk, whisk the egg whites until soft peaks form. Gradually add the remaining sugar while whisking until stiff, glossy peaks develop.
- Combine Mixtures: Pour the melted chocolate mixture into the egg yolks and gently stir. Then add two spoons of the whisked egg whites into the chocolate-yolk mixture and stir vigorously to incorporate the ‘sacrificial spoon’ of whites.
- Fold in Remaining Egg Whites: Gently fold the remaining egg whites into the chocolate mixture with care to retain as much air as possible, ensuring no visible egg whites remain.
- Bake Base Layer: Pour about two-thirds of the batter into the prepared springform tin and bake for approximately 25 minutes, or until the cake is risen, puffy, and a skewer inserted comes out clean. Let the cake cool completely in the tin.
- Reserve Molten Layer Batter: Pour the remaining one-third of the batter into a medium bowl, cover with cling film, and refrigerate if not using immediately. This will be the molten chocolate top layer.
- Prepare to Finish Cake: Preheat the oven again to 180°C Fan. Line a baking tray with non-stick baking paper and set aside.
- Add and Bake Molten Layer: Once the base cake has cooled, remove from the tin and place onto the lined baking tray. Spread or pour the reserved batter evenly over the cooled cake.
- Bake Final Layer: Bake the cake for 10-15 minutes until a thin crust forms on top with a soft, jiggly center underneath. Remove from oven and allow to stand for 10 minutes.
- Serve: Slice and serve warm with double cream, ice cream, or custard. The cake can also be enjoyed chilled from the fridge.
Notes
- The cake may collapse in the center after baking; this is normal due to its flourless nature and creates the characteristic molten center.
- We recommend using weights for accuracy instead of volume measurements for the best results.
- Serve with fresh raspberries, cherries, or berry coulis for added flavor contrast.
- You can prepare the base layer ahead, cover, and refrigerate for 1-2 days before finishing the cake.
- Leftovers should be cooled completely, covered, and stored in the fridge for up to 3 days.
- Caster sugar is essential for texture; if unavailable, blend granulated sugar to a superfine consistency before use.
- For less bitterness, use dark chocolate with a lower cocoa content (around 54%) if preferred.
