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
- Take the butter out of the fridge.
- Heat the oven at 325°F/160°C.
- Melt the chocolate in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
- 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.
- Add the 3 eggs, beating well and adding flour between each egg addition.
- 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.
- Brush some butter all over the inside of a brownie pan. Pour the batter.
- Place in the oven and bake for 45min.
- Sprinkle icing sugar on top.
- 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!
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