Moelleux Au Chocolat Recipes

MOELLEUX AU CHOCOLAT

Moelleux Au Chocolat image

A rich, decadent dessert , similar to a lava cake. You can substitute a good quality store bought caramel sauce if you don't want to make your own. Also delicious with raspberry coulis, fresh berries and whip cream. Prep time doesn't include chilling

Provided by momaphet

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2/3 cup butter, plus more for greasing
4 ounces dark chocolate, chopped
4 eggs
2/3 cup sugar
1/2 cup all-purpose flour
caramel sauce (optional)
2/3 cup sugar
1/4 cup butter
1/3 cup plus 2 tablespoons cream
1 dash lemon juice, to taste
2/3 cup butter, plus more for greasing
4 ounces dark chocolate, chopped
4 eggs
2/3 cup sugar
1/2 cup all-purpose flour
for the caramel sauce (optional)
2/3 cup sugar
1/4 cup butter
1/3 cup plus 2 tablespoons cream
1 dash lemon juice, to taste

Steps:

For the cakes:
Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
Just before serving, preheat the oven to 400 degrees F.
Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or berry coulis and whipped cream.
For the caramel sauce:.
Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.

Nutrition Facts : Calories 1279.7, Fat 90.8, SaturatedFat 55.1, Cholesterol 426.6, Sodium 609.5, Carbohydrate 117.4, Fiber 6.8, Sugar 89.5, Protein 16.6

MOELLEUX AU CHOCOLAT

Moelleux au Chocolat image

Delicious French recipe, a gooey melting in the middle chocolate pudding that will satisfy all chocolate lovers!

Provided by mademoiselle-emma

Time 20m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to around 200C.
Melt the chocolate and butter in a bain marie.
Mix together the icing sugar and flour in a seperate bowl. Then add the eggs and mix well.
Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely.
Pour mixture into the ramekins about 3/4s full. Cook for approx 10mins, or until they have risen about an inch.
I serve it still in the ramekin dish (in a very rustic French style!) with a raspberry coulis (recipe to follow soon) and vanilla ice cream.

MOELLEUX AU CHOCOLAT

Moelleux au Chocolat image

Nice chocolate dessert

Provided by Leighton curtis

Time 35m

Yield Makes 2

Number Of Ingredients 5

Ingredients

100g chocolate (ideally about 70% cocoa solids)
75g unsalted butter
50g icing sugar
25g flour
2 eggs

Steps:

Preheat the oven to around 200C. Melt the chocolate and butter in a bain marie.
Mix together the icing sugar and flour in a seperate bowl. Then add the eggs and mix well
Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely
Pour mixture into the ramekins about 3/4s full. Cook for approx 10mins, or until they have risen about an inch.
I serve it still in the ramekin dish (in a very rustic French style!) with a raspberry coulis and vanilla ice cream

MOELLEUX AU CHOCOLAT

MOELLEUX AU CHOCOLAT image

Categories Chocolate Dessert

Yield 5 people

Number Of Ingredients 5

Ingredients

5 eggs
150 g dark chocolate (70% preferred, buy swiss brand like Lindt or other high quality)
160 g butter (just over 2/3 cup)
65 g flour (1/2 cup)
50 g sugar (1/4 cup)

Steps:

1. Preheat oven to 390 F / 200 C. 2. Soften butter. Add sugar and better and whip them up. 3. Add the eggs to the mixture. 4. Heat chocolate in bowl over pot of water on stove (bain-marie) until melted, but do not burn. 5. Add chocolate, then flour to mixture. 6. Grease individual ramequins with butter, then line with either sugar or flour. Fill them 3/4 of the way. 7. Bake for 9 minutes. Do not let the center cook! Serve immediately, preferably with a creme anglaise though vanilla ice cream also works well.

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