Moelleux
This moelleux (also known as fondant au chocolat or lava cake) is relatively simple to prepare but requires highly precise baking times. The timing in this recipe is largely dependent on the oven you are using. My preferred method is to bake it on a lower rack in the oven and, after 12 to 13 minutes, check it every minute or so by giving the oven a good shove. If the top stops wobbling, the cakes are ready. In my experience, this usually takes between 12 and 16 minutes. If you feel the sides are done but the top needs some more, use the broiler for a minute or so.
This recipe yields four moelleux, though this will vary depending on the size you make them. I use a muffin tin with an 8 cm top diameter and a 6 cm bottom diameter.
Make sure to line the pan with muffin liners or baking paper cut into squares and shaped into a cup.
- muffin tin
- liners or baking paper
- 160 g dark chocolate
- 130 g butter (salted is better, if non-salted add a good pinch of salt)
- 130 g white sugar
- 50 g flour
- 3 eggs
- 2 teaspoons instant coffee
- 1 tablespoon cocoa (optional if your chocolate is 70%+)
- melt the butter and chocolate in a double boiler
- add salt if using unsalted butter
- finely ground the instant coffee (using a sieve works best)
- in a bowl, mix the sugar, flour, instant coffee and cocoa
- once melted, remove the chocolate and butter mixture from the heat
- add the eggs one by one, mix every time until smooth
- sift in the dry mixture and combine
- pour the batter into the cups
- refrigerate until the time comes to serve, or bake immediately
- pre-heat the oven to 210 °C
- bake for 11 to 13 minutes (or longer, until done)