A moelleux is a hot chocolate cake with liquid chocolate inside which runs out when you cut it open. I’ve been wanting to try my hand at making this for a while.
I remember a family party years ago when my uncle made them for everyone and they proved to be a real treat. They were loaded with chocolate taste and the warm liquidy chocolate inside plays the role of a sauce for the outer delicious chocolate cake.
My uncle made the perfect moelleux, but a lot of people give up after several attempts because there are a lot of elements to get right. I am hoping my attempt will help you to make your own at home.
MOELLEUX RECIPES
There are a lot of different recipes for moelleux. I chose to follow one from the famous Belgian chef, Jeroen Meus. This guy is a home chef who writes food books and presents cooking shows on television.
His recipe didn’t look too complicated and I had everything I needed in my kitchen to start straight away with my own interpretation.
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INGREDIENTS
The recipe below is based on moelleux for 4 people.
You will also need kitchen scales, a sieve, a squeeze bag, baking paper and 4 metal rings or small pots in which to bake the moelleux.
Stuff you’ll need:
→ dark chocolate (100g)
→ butter (110g)
→ pastry flour (50g)
→ sugar (100g)
→ eggs (4)
to finish off: red fruit or vanilla ice cream (or both!)
STEP ONE: MAKE THE MOELLEUX MIX
- Carefully measure all the ingredients to ensure you get a good final result.
- Melt the butter and the chocolate on the hob on a very low heat or in a bowl sitting on a pot with some hot water (au bain marie).
- In the meantime, take two full eggs and two egg yolks and blend them in a bowl.
- Then add the sugar to the eggs and beat until you get an airy light yellow substance.
- Sieve the flour and blend it in to the light yellow substance (this mix is a bit similar to a smooth pancake mix.)
- When the butter and chocolate are melted, add them together and stir until you get a nice smooth mix.
- Put everything in a closed squeeze bag and let it sit in the fridge for a while.
STEP TWO: PREPARE THE MIX FOR THE OVEN
I made the mix in the morning and baked the moelleux in the evening after dinner. You have to bake the moelleux right before you want to serve it. That way you get to enjoy the nice hot liquid chocolate in the middle.
- Preheat the oven to 210°C and take out the baking tray.
- Cover the inside of the metal rings or ramekin pots with some butter and flour. That way it will be easier to take them out without breaking them.
- Put the rings or pots on some baking paper or a baking tray.
- Take the squeeze bag out of the fridge, cut a bit off with a pair of scissors and fill the rings or ramekin pots 2/3 up (the moelleux will rise in the oven).
STEP THREE: BAKE IT
Bake the moelleux 8 to 10 minutes at 210°C (the time will depend on the oven).
I took them out of the oven when they started to crack open at the top. The heart of the moelleux has to be liquid.
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STEP FOUR: GARNISH AND SERVE
Gently take them out of the rings or keep them in the ramekin pots.
Immediately serve them with some vanilla ice cream or some red fruit (I sprinkled some powdered sugar over them and presented with fresh strawberries).
STEP FIVE: EAT THE MOELLEUX!
It may have been miserable outside, but I was warm and comfortable on the sofa that evening as I tucked in to my chocolaty moelleux treat!
