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
4 eggs
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.
