The Best Chocolate Moelleux

My best friend Ines just turned 26 in France yesterday. This is a typical situation where distance complicates things a bit.. So I thought I would bake a chocolate cake for her birthday and send her pictures(Long distance problems). That’s exactly what I did ! It’s so sad she couldn’t have a bite, but I promised her I would bake the exact same one to her when I come back home to France for Christmas.

If you are a chocolate cake fan, GO TO FRANCE. I will never say it enough on this blog.

A little pâtisserie lesson:

There is 3 main types of chocolate cakes:

  • Fondant: The one that melts in your mouth. This one has more eggs than a moelleux, but the inside is not “lava”.
  • Mi-cuit (or coulant): How to recognize a mi-cuit ? The chocolate LAVA. For me, it is the most complicated one to make, since the outside has to be solid and the inside completely liquid.
  • Moelleux: Our childhood chocolate cake. Its texture is light and soft. There are often less eggs and more flour than in a fondant.

Why did I call this recipe the best chocolate moelleux? Because I love bragging,  yes, but  also because this moelleux really melts in your mouth. Moelleux can easily be dry. (Which I don’t like.)

– So how do we make the best chocolate moelleux, Marie ?


  • 7 oz of dark chocolate
  • 2/3 of sugar
  • 50g of icing sugar
  • 1/3 all-purpose flour
  • 3 eggs
  • 150g of butter + 25g to butter the pan

butterProcessed with VSCO with ke1 presetbutterchocolate




  1. Take the butter out of the fridge.
  2. Heat the oven at 325°F/160°C.
  3. Melt the chocolate in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
  4. Stir the butter and the sugar in a separate bowl with a wooden spoon. If the butter is still too hard, do not hesitate to microwave it for 10-15seconds.
  5. Add the 3 eggs, beating well and adding flour between each egg addition.
  6. Pour the melted chocolate blending as you go,  until all the chocolate is completely incorporated and the mixture has the texture of a loose cake batter.
  7. Brush some butter all over the inside of a brownie pan. Pour the batter.
  8. Place in the oven and bake for 45min.
  9. Sprinkle icing sugar on top.

Processed with VSCO with ke1 preset


  • Feel free to use a round cake pan too. What  I had in mind was a tea-time cake style, which is why I used a brownie rectangular pan so it is easier to create squares.

Did you make this recipe ?

Let me know how it turned out for you!

Leave a comment and share a picture on Instagram with the hashtag #mariescookbook

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close