Moelleux au Chocolat with a Cœur Fondant
Prep time: 15 minutes
Cook time: 10–12 minutes, depending on your oven’s power
Serves 6 to 8
Great for: an easy and delicious dessert
Wine suggestion: A Sparkling Chenin Blanc
1 (200-gram) bar dark chocolate (70 percent cocoa)
1 stick unsalted butter, plus extra for greasing ramekins
1 pinch ground cinnamon
1 pinch salt
2/3 cup brown sugar
1/2 cup flour, plus extra for coating ramekins
Preheat oven to 350°F. Butter and flour 8 four-inch ramekins. Break the chocolate, into small pieces, and melt in the microwave at 20 or 30 percent power for 30 seconds. Stir and repeat, continuing until the chocolate is smooth. Let it stand. Melt the butter in the microwave the same way.
In a large mixing bowl, beat the eggs, cinnamon, salt, and sugar with a whisk. Add the melted butter, and whisk again. Little by little, add the flour, whisking into the mixture. Finally, add the melted chocolate, mixing well. The color of the batter should be chocolate brown. Pour the mixture into the ramekins. Bake for ten to twelve minutes. The cakes are done when they are puffed up; they may still look a little uncooked, but aren’t flat. Cool for at least 2 minutes before loosening the cakes out of the ramekin. Serve with vanilla ice cream and cherry compote, fresh raspberries and a dollop of whipped cream, or crème Anglaise.
Bon app! And bisous!