Moelleux Chocolat Basilic Recipes

MOELLEUX AU CHOCOLAT

Moelleux au Chocolat image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 9

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
2/3 cup sugar
1/4 cup butter
1/3 cup plus 2 tablespoons cream
Squirt 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 a scoop of ice 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.

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 CHOCOLAT BASILIC

MOELLEUX CHOCOLAT BASILIC image

Categories Chocolate Basil

Number Of Ingredients 7

Ingredients

1 oeuf
30g de farine
2 cuillères à soupe de poudre d'amande
10 carrés de chocolat à cuire (env 50g)
30g de beurre
40g de sucre
4 belles feuilles de basilic frais

Steps:

Mélanger la farine, la poudre d'amande et le sucre dans un plat. Y ajouter l'oeuf battu. Faire fondre 40 g de chocolat (conserver 2 carrés à part, soit environ 10g) au bain marie en remuant régulièrement. Quand il est fondu et lisse, ajouter le beurre coupé en petit dés. Incorporer le mélange chocolat/beurre à l'appareil. Ajouter le basilic finement ciselé. Remplir aux deux tiers de pâte un ramequin beurré. Ajouter sur la pâte un des deux carrés de chocolat non fondu. Couvrir ce carré avec 2 cuillères de pâte. Refaire la même opération avec le deuxième ramequin. Cuire à 210°C (thermostat 7) pendant 8 à 10 minutes. Le moelleux doit être légèrement craquant sur le dessus mais doit "couler" quand on l'ouvre à la cuillère.

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