The chocolate moelleux is a delicious chocolate cake that’s easy to make, without butter and without flour.
Soft and irresistible, made with dark chocolate and ricotta, it is perfect as a dessert or for a snack, and is simple to prepare.
Read how to make the chocolate moelleux with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6 – 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 6 tbsp granulated sugar (about 3/8 cup)
- 3/4 cup ricotta
- 1/4 cup potato starch
- 1/4 cup chocolate chips
- 5.3 oz dark chocolate
- unsweetened cocoa powder
Preparation of the chocolate moelleux
Chop the 5.3 oz of dark chocolate and melt it in a bain-marie or in the microwave.
Separate the yolks from the whites, whip the egg whites until stiff peaks form and set them aside.In another bowl, beat the yolks with the sugar until you obtain a light and fluffy mixture, then add the well-drained ricotta, the melted chocolate, the potato starch and the chocolate chips, gently folding with a spatula.
Gently fold in the whipped egg whites with bottom-to-top motions until the mixture is homogeneous.Grease an 8-inch springform pan and dust it with unsweetened cocoa powder, tapping out the excess. Pour in the prepared batter and level it gently.
Bake in a preheated conventional oven at 356°F for 35 minutes.Let it cool for about ten minutes in the switched-off oven (it will puff up during baking but will flatten as it cools), then remove from the oven and let it cool completely before releasing the cake from the pan and transferring it to a serving plate.
Serve your chocolate moelleux.
Notes
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