Chocolate Moelleux

A thin crust that cracks under the spoon, revealing a molten and intense heart. The scent of warm cocoa fills the room as soon as the oven opens.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 767
• Protein: 11 g
• Carbs: 60 g
• Fat: 53 g

Ingredients

• 200 g Dark chocolate ( chopped )
• 150 g Minimum butter sweet ( cubed )
• 4 piece Egg ( at room temperature )
• 100 g White sugar
• 50 g Wheat flour ( sifted )
• 1 pinch Fleur de sel

Instructions

1. Melt the base

   Melt the chocolate and butter in a bain-marie. The mixture should be smooth, shiny, and coat the spatula without resistance.

2. Whisk the eggs

   Whisk the eggs with the white sugar. The mixture should double in volume and become frothy, forming a ribbon when the whisk is lifted.

3. Incorporate dry ingredients

   Pour the melted chocolate over the eggs. Add the sifted wheat flour and fleur de sel. Mix gently to maintain the volume.

4. Precise baking

   Bake at 180°C. Remove when the edges are set but the center is still trembling and soft to the touch.

Chef's tips

• Use chocolate with at least 65% cocoa for a balanced bitterness.
• Do not over-whisk after adding the flour to avoid making the batter elastic.

Storage

Keeps for 2 days at room temperature under a cake dome. Do not refrigerate, as it will solidify the heart.