The Dark Chocolate Moelleux is a cake with a soft center; when cut, the inside should appear moist but not liquid like the molten lava cake. At first glance, the ingredients might seem similar to those of the Caprese but with a simpler and quicker process.
If you like chocolate-based desserts, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 696.70 (Kcal)
- Carbohydrates 50.74 (g) of which sugars 30.65 (g)
- Proteins 10.79 (g)
- Fat 50.46 (g) of which saturated 26.98 (g)of which unsaturated 15.81 (g)
- Fibers 7.00 (g)
- Sodium 57.03 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 7 oz 70% dark chocolate
- 7 tbsp butter
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1/3 cup almond flour
- 2 eggs
- as needed powdered sugar
Tools
- 1 Bowl for double boiler
- 1 Chopper
- 1 Bowl large
- 1 Scale
- 1 Spatula
- 1 Cake pan 8-9 inches
Procedure
The dark chocolate moelleux is very easy to make, and trust me, you’ll love the result. Thanks to its rich flavor that melts in your mouth, you won’t be able to resist it.
Place the pot with water on the stove. The water should not touch the upper bowl.
Once the water starts boiling, place the butter and chocolate in the bowl to melt with the steam and not in contact with the boiling water to prevent ruining the chocolate.
If you have a microwave, put the butter and chocolate in a bowl and heat at 750 watts for 1 minute, just enough time for the butter to almost completely melt.
Turn off the microwave and mix well to combine the ingredients.
Add the almond flour to the chocolate. Stir, then combine the eggs, sugar, flour, and the butter-chocolate mixture in the bowl.
Pour into a 20 cm (8-inch) cake pan (if you want a larger cake, double the quantities).
Bake in a preheated oven (350°F) for 12-14 minutes. The cake should be moist on the inside while a crispy crust forms on the outside.
Since ovens cook differently, try starting at 12 minutes, then use a toothpick to check if it’s done or if you need to continue for a few more minutes. If using a 24 cm (9.5-inch) cake pan, it will take 15 to 20 minutes of baking.
Your dark chocolate moelleux is ready!
Plating tips:
Add a dusting of powdered sugar just before serving the dessert; don’t do it too far in advance or the chocolate will “absorb” the sugar. Serve the dessert cold from the refrigerator with a dollop of cream to balance the richness of the chocolate.
Wine pairing for dark chocolate moelleux:
To enhance the aromatic notes of the dark chocolate moelleux, I suggest serving this soft cake with Marsala Superiore. If using chocolate over 70% in the recipe, you can also opt for a Port or a Barolo Chinato.
