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.
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
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.
Especially for Estela…