Moelleux Chocolat Cake: 7 Steps to Decadent Perfection

Name: Moelleux Chocolat Cake: 7 Steps to Decadent Perfection
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup salted butter (227g); 8 ounces dark chocolate (227g, chopped (55-60%)); ¾ cup Dutch-process cocoa powder (75g); ½ teaspoon espresso powder; ⅛ teaspoon fine sea salt; 7 large eggs (room temperature, separated); ⅔ cups granulated sugar (133g); 1 tablespoon vanilla bean paste (or extract); ⅔ cups granulated sugar (133g)

by basmer

14 de February de 2026

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Moelleux Chocolat Cake is a luxurious French dessert that has captured the hearts of chocolate lovers everywhere. This ultra-rich, gluten-free cake features a soft, molten center that makes it a showstopper for any occasion. Whether you’re hosting a dinner party or simply indulging in a sweet treat, this cake promises to deliver a decadent experience that will leave you craving more.

Why You’ll Love This Moelleux Chocolat Cake

This cake is more than just a dessert; it’s an experience. Here are a few reasons to fall in love with this Moelleux Chocolat Cake:

It boasts a rich chocolate flavor that will satisfy your sweetest cravings.
The gooey center creates a delightful contrast to the soft edges, reminiscent of a Chocolate Lava Cake.
It’s surprisingly easy to make, making it the perfect recipe for beginners.
This cake is naturally gluten-free, allowing everyone to enjoy it.
It can be served warm or cold, making it versatile for any occasion.
Leftovers (if there are any!) can be stored for later, retaining their moistness.

With a blend of soft chocolate cake texture and rich flavors, the Moelleux Chocolat Cake is a must-try!

Ingredients for Moelleux Chocolat Cake

Gather these items:

1 cup salted butter (227g)
8 ounces dark chocolate (227g, chopped (55-60%))
¾ cup Dutch-process cocoa powder (75g)
½ teaspoon espresso powder
⅛ teaspoon fine sea salt
7 large eggs (room temperature, separated)
⅔ cups granulated sugar (133g)
1 tablespoon vanilla bean paste (or extract)
⅔ cups granulated sugar (133g)

How to Make Moelleux Chocolat Cake Step-by-Step

Step 1: Preheat the oven to 375℉, line the bottom of a springform pan with parchment paper, and grease the pan with a light coating of neutral oil.
Step 2: Add 1 cup salted butter to a medium bowl with 8 ounces dark chocolate and microwave at 30-second intervals, stirring between each one until melted and combined.
Step 3: Sift the ¾ cup Dutch-process cocoa powder, ½ teaspoon espresso powder, and ⅛ teaspoon fine sea salt into the butter and chocolate mixture and stir to incorporate. Set aside.
Step 4: Separate 7 large eggs. Add the egg whites to the bowl of a stand mixer and the yolks to a separate large bowl.
Step 5: Add ⅔ cups granulated sugar and 1 tablespoon vanilla bean paste to the egg yolk mixture, and beat until pale and thick; the granules should be very few when the mixture is rubbed between your fingers.
Step 6: Whip the egg whites until soft peaks form, and add in the remaining ⅔ cups granulated sugar while the mixer is on low speed. Increase speed and whip until stiff, glossy peaks form.
Step 7: Pour the chocolate mixture into the egg yolk mixture and stir with a rubber spatula until mostly combined; you should still see some yellow swirls.
Step 8: Gently fold the stiff egg whites into the chocolate and egg yolk mixture with a rubber spatula, doing your best to fully incorporate so that no white remains, but the mixture doesn’t lose all its air and volume.
Step 9: Add 2/3 of the batter to the prepared baking pan (about 700g) and bake for 20 to 25 minutes. The cake will be slightly puffed and have a matte top, with some jiggle in the center when done. Remove the pan and place it on a wire rack to cool.
Step 10: Cover and store the remaining 1/3 of the batter until ready to use. Room temperature is fine if you are planning to let the cake cool for just a few hours before using it; otherwise, refrigerate.
Step 11: Allow the cake to cool for about 3 hours, then preheat the oven again to 375℉.
Step 12: Spread the remaining 1/3 of the batter on top of the cake, and bake for 15 to 20 minutes, until a thin crust forms and the center is no longer wet or glossy.
Step 13: Remove from the oven and transfer to a wire rack. Remove the sides of the springform pan and allow the cake to cool for at least 10 minutes before slicing.
Step 14: Serve with ice cream or whipped cream and fresh raspberries.

Pro Tips for the Best Moelleux Chocolat Cake

Keep these in mind:

Use high-quality dark chocolate for the best flavor.
Make sure the eggs are at room temperature for a better mix.
Don’t overmix the batter when folding in the egg whites.
For an even richer flavor, consider adding a splash of coffee.
Follow the baking times closely to achieve that perfect gooey center.

Best Ways to Serve Moelleux Chocolat Cake

There are countless ways to enjoy this moist chocolate cake. Here are a few suggestions:

Serve warm with a scoop of vanilla ice cream for a classic pairing.
Top with whipped cream and fresh berries for a refreshing contrast.
Sprinkle powdered sugar on top for an elegant touch.

How to Store and Reheat Moelleux Chocolat Cake

To maintain freshness, store any leftover cake in an airtight container at room temperature for up to 3 days. If you’re meal prepping, you can refrigerate it for up to a week. When ready to enjoy, gently reheat individual slices in the microwave for about 10-15 seconds to restore that gooey center.

Frequently Asked Questions About Moelleux Chocolat Cake

What’s the secret to perfect Moelleux Chocolat Cake?

The key to a perfect chocolate cake with a gooey center is precise baking time. It’s essential to monitor the cake closely as it bakes to ensure the center remains soft while the edges set.

Can I make Moelleux Chocolat Cake ahead of time?

Absolutely! You can prepare the batter a day in advance and store it in the fridge. Then, simply bake it fresh before serving for that warm, decadent experience.

How do I avoid common mistakes with Moelleux Chocolat Cake?

To avoid common pitfalls, ensure you don’t overbake the cake and use room temperature ingredients. Also, folding in the egg whites gently is crucial for achieving that light texture.

Variations of Moelleux Chocolat Cake You Can Try

Here are a few delightful variations you can experiment with:

Add a layer of peanut butter or Nutella between the cake layers for a twist.
Incorporate orange zest into the batter for a citrusy kick.
Try using different types of chocolate, such as white chocolate for a unique flavor.
For a gluten-free alternative, stick to the original recipe as it is naturally gluten-free.

For more delicious dessert ideas, check out our latest recipes or try making gingerbread cookies for the holidays. If you’re looking for a savory dish, consider slow cooker Korean beef for a delightful meal.