Moelleux au chocolat with a molten centre

Ingredients

• 110 gdark chocolate
• 80 gbutter
• 2eggs
• 60 gsugar
• 30 gplain flour
• 5 g per moelleuxchocolate

Instructions

1. 1

   Prepare the chocolate

   Set aside one 5 g piece of chocolate for each cake.

2. 2

   Heat the oven

   Preheat the oven to 175°C.

3. 3

   Melt chocolate

   Melt the dark chocolate and butter together in a bain-marie or in the microwave at low power.

4. 4

   Mix the batter

   Beat the eggs and sugar in a bowl. Mix in the flour, then add the melted chocolate and butter.

5. 5

   Fill the moulds

   Butter the moulds if needed, then pour in the mixture without filling them to the top.

6. 6

   Add the centres

   Place a piece of chocolate in the middle of each mould, making sure it is covered by the mixture.

7. 7

   Bake the cakes

   Bake for 7 to 9 minutes, depending on the size of the moelleux. Check the baking time carefully to keep the centres molten.

What is moelleux au chocolat?

Moelleux au chocolat is a French chocolate cake baked so its outside sets while the middle remains soft and molten. This version tucks a separate piece of chocolate into each cake to help create that gooey centre.

The batter is simple, made with melted chocolate, butter, eggs, sugar and flour. The short bake is what makes timing especially important.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 4g protein, 25g carbs, 22g fat.

The flour and sugar provide most of the carbohydrates, while the butter and chocolate account for much of the fat. Eggs and chocolate contribute some protein. Serve one moelleux with fresh berries or fruit for a simple plate with a contrasting, fresh element.

Choosing the chocolate

Dark chocolate: use a bar that melts smoothly and has a flavour you enjoy, since it forms the base of the batter.

Centre pieces: cut or break the extra chocolate into 5 g pieces, one for each mould. Keep each piece small enough to sit inside the batter without showing.

Mixing the batter

Eggs and sugar: beat these together before adding the dry ingredient, so the mixture is evenly combined.

Melted mixture: let the chocolate and butter melt gently, then stir them into the bowl. Low microwave power or a bain-marie helps prevent the chocolate from scorching.

Getting the bake right

Oven timing: bake at 175°C for 7 to 9 minutes, adjusting for the size of your moulds. The recipe gives a range rather than one exact time because smaller and larger cakes will bake at different speeds.

Doneness: look for a set exterior while the middle remains soft. Avoid leaving the cakes in the oven beyond the stated range if you want to preserve the molten centre.

Filling the moulds

Leave room: do not fill the moulds completely, as the cakes need space as they bake.

Hide the chocolate: press each centre piece into the middle and cover it with batter. If it sticks out, it may not remain enclosed as the cake bakes.

Serving the moelleux

Serve the cakes warm, when the centres are at their most fluid. A small spoonful of crème fraîche or a few berries can add contrast without competing with the chocolate.

Recipe notes & tips

• Weigh the centre chocolate into 5 g pieces before you begin.
• Butter the moulds if their surface is not reliably non-stick.
• Use low power when melting the chocolate in the microwave.
• Keep the centre piece fully covered by batter.
• Start checking the cakes at 7 minutes, especially if using small moulds.

Variations

• Add orange zest: stir a little finely grated zest into the batter for a citrus note.
• Use milk chocolate centres: place a 5 g piece of milk chocolate in each cake for a sweeter middle.
• Add espresso: mix a small amount of espresso powder into the melted chocolate for a coffee accent.
• Serve with berries: add raspberries or strawberries alongside each warm cake.
• Finish with cocoa: dust the baked cakes lightly with cocoa powder just before serving.

Common mistakes to avoid

• Overbaking: the centres can set; begin checking at 7 minutes and use the stated 7 to 9 minute range.
• Exposed centre pieces: the chocolate may not stay enclosed; cover each piece completely with batter.
• Filling moulds to the top: the cakes have no room to rise; leave space at the top.
• Scorching the chocolate: it can turn grainy or bitter; melt it in a bain-marie or at low microwave power.
• Skipping mould preparation: cakes may stick; butter the moulds if needed.

How to store

These cakes are best served warm, soon after baking. If you have leftovers, refrigerate them in a covered container and reheat gently; the centre may not be as molten after reheating.

Frequently asked questions