Also known as the molten chocolate cake, the Moelleux au Chocolat is a recipe that I tried over the weekend with deliciously decadent results
By Cheryl Chia
Trust the French to know how to live it up. The French are famous for their cuisine but their desserts are sometimes overlooked. This is one reason why you shouldn’t.
• 4 eggs
• 200g of dark chocolate
• 160g of sugar
• 40g of white flour
• 200g of butter
• Ramekins or Chawanmushi cups (I replaced the white sugar with light muscovado and I used the Cadbury Old Gold dark chocolate.)
1. Melt the chocolate in abain-marie with butter and sugar. Stir with a wooden spoon until smooth. A bain-marie is a fancy way of saying hot water bath. Simply place the bowl inside a larger pot of hot (not boiling) water to help melt the ingredients.
2. Whisk the four eggs and pour it into the chocolate mixture, slowly. Stir.
3. Pour the mixture into greased ramekins, or in my case, chawanmushi cups, and freeze it for at least 4 hours or until it sets.
4. Bake for 20 minutes at 210 degrees when ready to serve. I whittled down the baking time to 15 minutes for the chawanmushi cups, as they have a thicker ceramic base that retain heat longer. From experience, leaving them in for 20 minutes cooks the insides way too much.
5. Enjoy your Moelleux au Chocolat with a dollop of fresh cream or ice cream of your choice. Dust with powdered sugar for that gourmet touch.