If you’re a chocoholic (and honestly, who isn’t?), Moelleux au Chocolat is about to become your new obsession. This French chocolate cake is pure decadence wrapped in a tender, almost molten texture that makes every bite feel like a warm, chocolatey hug. The name itself—moelleux—means “soft” or “melting,” and trust me, it delivers exactly that: a cake with a slightly crisp exterior and a gooey, rich center that practically melts on your tongue. It’s the kind of dessert that feels fancy but is surprisingly simple to make, perfect for impressing guests or indulging your own sweet tooth after a long day. Get ready to fill your kitchen with the irresistible aroma of dark chocolate bliss!
Why You’ll Love Moelleux au Chocolat
This cake isn’t just dessert — it’s a celebration of chocolate in its most luxurious form. Whether you’re serving it at a dinner party, a cozy night in, or just because you deserve it, here’s why Moelleux au Chocolat will steal your heart:
Is Moelleux au Chocolat for you? Let’s see. This cake is…
- Rich and deeply chocolatey, thanks to the high-quality 70% dark chocolate.
- Soft and tender on the outside with a delightfully gooey, molten center.
- Perfectly balanced with just the right amount of sweetness and a hint of cocoa bitterness.
- Surprisingly easy to make — no fancy equipment needed, just some good ingredients and love.
- Versatile to serve with cream, ice cream, or custard for an extra indulgent finish.
Ingredients in Moelleux au Chocolat
Here’s the delicious lineup:
Butter: Unsalted, cubed, melted into the chocolate to add richness and smooth texture.
Dark Chocolate: The star ingredient—use a good-quality 70% cocoa dark chocolate for that perfect bittersweet depth.
Cocoa Powder: Adds intense chocolate flavor and a touch of earthiness.
Salt: Just a pinch to enhance all those chocolate notes.
Eggs: Large eggs whisked to provide structure and richness.
Caster Sugar: Also known as superfine sugar, it sweetens without graininess.
To Serve: Double cream, ice cream, or custard — whatever your heart desires to complement the warm, luscious cake.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s walk through the steps to create this chocolate heaven:
Prepare Your Equipment: Preheat your oven to 180°C (350°F). Grease your cake tins or ramekins with butter to ensure a perfect release.
Melt Butter and Chocolate: Gently melt the butter and chopped dark chocolate together over a bain-marie or carefully in short bursts in the microwave, stirring often until smooth and glossy.
Combine Dry Ingredients: Sift the cocoa powder and salt together to avoid lumps and mix well.
Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and caster sugar until pale and slightly thickened — this adds air and lightness to your cake.
Mix It All Together: Fold the melted chocolate and butter mixture into the egg mixture, then gently fold in the cocoa powder and salt until just combined. Don’t overmix; you want to keep it light and airy.
Bake: Pour the batter into prepared tins and bake for about 12-15 minutes. The edges should be set, but the center remains soft and slightly wobbly—this is the magic molten texture.
Cool Briefly and Serve: Let your moelleux cool for a few minutes before serving. Pair with a scoop of creamy vanilla ice cream, a drizzle of custard, or a splash of double cream for that perfect contrast.
Here are a few serving suggestions to enhance your dining experience:
Fresh Berries: Add a handful of raspberries or strawberries for a fresh, tart balance.
Espresso or Coffee: A small cup on the side complements the rich chocolate notes perfectly.
Mint Leaves: Garnish with fresh mint for a burst of color and refreshing aroma.
Nuts: Sprinkle with toasted almonds or hazelnuts for some crunch and nuttiness.
Dusting: A light dusting of powdered sugar or extra cocoa powder adds a pretty finishing touch.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 430
- Sugar: 35g
- Sodium: 80mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 160mg
Additional Tips
Prep Ahead: You can prepare the batter in advance and refrigerate it for a few hours; just add a couple extra minutes to the baking time.
Check Doneness Carefully: Because you want that molten center, be careful not to overbake. Check at 12 minutes and keep a close eye afterward.
Use Quality Chocolate: The better the chocolate, the better the cake — so don’t skimp here!
Make It Vegan: Try swapping butter for coconut oil and eggs for flax eggs (though texture will differ).
Storage Tips: Moelleux is best served fresh but can be refrigerated for a day. Reheat gently in the oven.
Tips & Variations / Quick Tips:
- For an extra fudgy center, reduce baking time slightly and watch closely.
- Add a teaspoon of espresso powder to intensify the chocolate flavor.
- Try folding in chopped nuts or chocolate chips for added texture.
Ingredient Substitutions
- Unsalted butter can be swapped with margarine or coconut oil.
- If you don’t have caster sugar, superfine sugar or granulated sugar worked through a food processor works fine.
- Cocoa powder can be replaced with Dutch-processed cocoa for a mellower flavor.
FAQ Section
Q1: Can I use milk chocolate instead of dark chocolate?
A1: You can, but the cake will be sweeter and less intense. Dark chocolate is preferred for balance.
Q2: Can I make this ahead of time?
A2: Yes, prepare the batter and refrigerate for up to 24 hours. Bake fresh before serving.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
Q4: Can I freeze this cake?
A4: It’s best fresh, but you can freeze individual portions wrapped well for up to 1 month.
Q5: What’s the best way to reheat?
A5: Oven reheating at 160°C (325°F) for 5-8 minutes is best to maintain texture.
Q6: Can I double the recipe?
A6: Absolutely! Just make sure to bake in larger or multiple tins and adjust baking time accordingly.
Thanks for sharing this little chocolate love story with me! Moelleux au Chocolat is all about savoring the rich, gooey moments that make life sweeter — and trust me, once you try it, it’ll be your go-to for celebrations or just everyday indulgence. Bon appétit!
Moelleux au Chocolat
Ingredients
- For the cake:
- – 225 g unsalted butter cut into cubes, plus extra for greasing
- – 225 g good-quality 70% dark chocolate roughly chopped
- – 75 g cocoa powder
- – Pinch of salt
- – 7 large eggs
- – 265 g caster sugar superfine sugar
- To serve:
- – Double cream ice cream, or custard
Instructions
- Preheat the oven to 200°C (400°F). Butter 8 small ramekins or muffin tins.
- In a heatproof bowl over simmering water, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, sift together the cocoa powder and salt.
- In a large mixing bowl, whisk the eggs and caster sugar until pale and thick, about 5 minutes.
- Gently fold the melted chocolate mixture into the eggs and sugar.
- Sift the cocoa powder over the mixture and fold carefully until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 10–12 minutes or until the edges are set but the center remains soft.
- Remove from oven and let cool for a minute before inverting onto plates.
- Serve immediately with double cream, ice cream, or custard.
