Description
Moelleux au Chocolat is an ultra-rich, naturally gluten-free chocolate cake with a soft, molten center.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Separate 7 large eggs. Add the egg whites to the bowl of a stand mixer and the yolks to a separate large bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow the cake to cool for about 3 hours, then preheat the oven again to 375℉.
- 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.
- 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.
- Serve with ice cream or whipped cream and fresh raspberries.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 25g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg
Keywords: Moelleux Chocolat Cake, Molten Chocolate Cake, French Dessert