[Recipe] Warm Chocolate Cake with a Creamy Filling

If I told you Chocolate Fondant (Moelleux au Chocolat in French), you think of a nice little cake with a smooth and creamy filling? You’re so right.

© 2010 À Table

This dessert is so popular in restaurants that one might think it is a classic of French cuisine, when in facts it was “discovered” in 1981. It was created by Michel Bras in his restaurant of Laguiole in France (the same town of the famous knives). The correct name is ‘warm biscuit with a creamy filling”. To tell you the truth, the fabrication of the original cake is quite different of the “imitations” that are now everywhere. The recipe from Michel Bras uses a frozen ganache filling surrounded by a biscuit dough. 2 textures, 2 different temperatures for a dessert that was cutting edge at that time. What I present you today is only an imitation that is easier to accomplish. I’d like to say that it is as appetizing as the original one, but unfortunately I have never had the opportunity to taste the Michel Bras version.

I want to warn you that the most important detail about this recipe is cooking. Whenever I use a new oven to bake my Moelleux (because I work in a new restaurant, or because I cook in some friends place), I make a test. This is of the utmost importance. The size of the mould, the type of oven (with or without ventilation), many factors may influence the final result. In my actual restaurant, I cook them 6 minutes while in my last one it was over 8 minutes (using the same moulds).

Moelleux au Chocolat

For the whole family
Preparation time: 5 minutes
Cooking time: a certain time

Ingredients:

  • 100g of dark chocolate (over 70%)
  • 100g of butter
  • 75-100g of caster sugar (depending on how sweet is the chocolate)
  • 50g of flour
  • 3 eggs of 60 g each
  • An untreated orange

Method:

Preheat the oven to 200°C.

Cut the butter and chocolate into small pieces, melt in a bain-marie.

Remove from heat, add sugar and stir with a wooden spoon or with a normal one, but not with a whisk, you do not want to incorporate air. Take your time, there is no hurry …

Add flour, stir and add the eggs 1 by 1. So why not the three eggs at the same time? Because that way I’m sure you will stir the mixture enough.

Grate an orange (untreated and washed) into the chocolate mixture.

Place in moulds. No need to butter them. At work, I use silicone molds, but at home I use my tiny clay moulds.

Bake in the oven 5 to 7 minutes.

As written above, you will have to do a test before. First, you may like them more or less creamy inside, and second, that would give you an excuse to taste one before anybody else.

© 2010 À Table

Especially for Estela…

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28 thoughts on “[Recipe] Warm Chocolate Cake with a Creamy Filling

  1. Hi, I tried this chocolate cake recipe yesterday but somehow couldn’t get the same result as you, my cake definitely wasn’t looking that good (but tasted fine). What sort of chocolate are you using? Maybe it’s coming from the flour I used, so I used quinoa flour instead of normal wheat flour.

  2. I’m sure it’s from the flour you were using. Every flour is different. I could even tell you that when I’m making bread, depending on the weather, I have to put more or less water. You will need to do some trial. I can’t help you there as I don’t have any problem with gluten, so I use normal flour. I don’t know quinoa flour ( I know quinoa but I won’t be able to find quinoa flour in my country) so I can’t help you on this one.

    I was using very good dark chocolate, but for this recipe, that wouldn’t be the main problem, flour is.

  3. Thank you for posting this – we had it for pudding at the weekend and it was delicious, and as there is only two of us we had two each!! 🙂

  4. I didn’t take any pictures but will do next time we have it. We did them in ramekins for about 6 mins each so there was plenty of sauce.

  5. I make these all the time always come out perfect. I like to have mine with some evaporated/ideal milk with it. Great go to recipe when you need something chocolaty and feel lazy.

  6. Pingback: A Small Gratin

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