Well, Here’s My Thing With This Melty Chocolate Cake…
If you ask my brother, I have an embarrassingly dramatic reaction whenever I see “Moelleux au Chocolat” listed on a dessert menu. It’s like my brain momentarily blanks; all I can think is “get it to the table, stat.” (Honestly, I don’t even care if I’ve just eaten a steak the size of a dinner plate.) The first time I baked these at home? Disaster! I left them in too long—no ooze, just a respectable but kind of boring chocolate cake. Learned my lesson, though. Now, they’re my secret weapon for impressing dinner guests—just don’t tell them how easy it actually is.
Why You’ll Absolutely Love Making This
I whip these up when I want something fancy that still lets me stay in sweats; they’re totally posh with virtually zero faff. Actually, my family’s a bit spoiled now—my kids once said, “Oh, not those again,” but then inhaled two each (kids are fickle, aren’t they?). I mostly make this when I want a quick choc hit with barely any cleanup (just be careful with the flour or you’ll look like a ghost). If you’ve ever tried to pass off boxed brownie mix as homemade and felt a teensy bit bad about it… well, this is even easier but feels 10x fancier.
So Here’s What You’ll Need
- 100g (about 3.5 oz) good dark chocolate (I sometimes use chips if that’s all I’ve got; my gran used to swear by 70% cocoa, but honestly, even the basic supermarket bars work fine)
- 100g unsalted butter (salted is grand if that’s what’s in your fridge—a tiny pinch of salt is always nice anyway)
- 2 large eggs (free range is what I usually grab, but use whatever you have—nobody’s checking)
- 80g (scant 1/2 cup) caster sugar (granulated will do in a pinch; brown sugar gives it a caramel-ish vibe, too!)
- 35g (about 1/4 cup) plain flour (I’ve subbed in oat flour when making it for my gluten-free mate—bit denser, still gorgeous)
- Optional: a dash of vanilla, or a splash of espresso (wakes up the chocolate, but totally not essential)
- Butter and cocoa powder (for greasing the ramekins—confession: I used spray oil once and it was a sticky disaster, so… stick with butter, okay?)
How I Make Mine (Feel Free to Fudge it… but Not Too Much!)
- First, whack the oven on at 200°C (about 390°F) – that’s fan oven; if yours is cranky like mine, give it a few extra minutes to preheat.
- Grease 4 small ramekins really well with butter and dust ’em with cocoa powder. (I’ve tried flour here but it shows up weird on the outside!)
- In a saucepan or the microwave (I usually do the pan method to avoid splatter drama), melt the chocolate and butter together. Stir until glossy—this is where I usually sneak a spoonful, don’t judge.
- In a mixing bowl, whisk the eggs and sugar until they’re a bit fluffy and lighter in color. I never get it as pale as those fancy French chefs—but close enough, I reckon.
- Pour the chocolate-butter mixture into the eggs/sugar. Mix gently—don’t go crazy or you’ll knock out the air.
- Add the flour and any extras (vanilla, espresso, etc.), folding until just combined. Seriously, don’t overmix. It might look a touch lumpy—trust the process.
- Divide mixture between the ramekins. I usually eyeball it, but you can weigh it out if that’s your jam.
- Pop them on a tray (saves your wrists from accidental spills!). Bake for 9-11 minutes. You want the edges set but the middle still a bit wobbly. (Don’t panic if one cracks on top—the gooey center is forgiving.)
- Rest them for a minute (agonizing, honestly), then run a knife around the edge and turn out, or eat straight from the ramekin with a big spoon. I won’t tell.
A Few Notes ‘Cause I Wish I’d Known Earlier
- If the cakes are sticking, it’s probably not enough butter on the ramekins—I tried using less once, ended up scraping chocolate gunk for ages.
- Don’t get distracted by the dog when mixing. Chunks of unmelted chocolate sound nice but they just melt into the sides; not as dramatic as you’d expect!
- The batter will seem runny—every single time I still doubt it. But that’s the secret: gooey middle needs batter that almost looks too loose.
Things I’ve Tried (Some Epic, Some… Not)
- Peanut butter center—delish! Just drop a frozen blob in before baking.
- White chocolate instead of dark—tasted good, but didn’t ooze, just kind of melted into sweet puddles.
- Chili powder (teeny pinch)—actually kind of cool; my nan wasn’t convinced, called it “weird cake.”
- Extra yolk for richness—made it set too fast, so probably skip that.
If You Don’t Have Ramekins…
I mean, who actually owns four matching ramekins? Not me, not for ages. Teacups work in a pinch; I once used a muffin tin and just kept an eye on them—came out cute, a little more rustic (and slightly harder to unmold, if I’m honest).
Can You Store These?
In theory, yes; just cover and fridge up to two days (unbaked batter lasts even better, by the way, just bake straight from cold and add a minute). But honestly—these rarely survive 24 hours around here. If you do have leftovers, warm it up gently, and it’s still dreamy (albeit less oozy the next day – but hey, I might be in the minority, but I sort of like that texture).
Here’s How I Serve Them (Every Time)
Okay, tradition in my house is a scoop of vanilla ice cream, maybe a quick homemade raspberry coulis if I’m feeling energetic. Sometimes it’s just a dusting of icing sugar and a mug of strong coffee. (Wine works, too, but maybe that says more about me than the cake.)
Pro Tips Learned the Hard Way
- Resist the urge to overbake! I’ve done it so many times—once even set a timer and then cheerfully ignored it. Regretted every bite of that well-done cake.
- Let the cakes rest for one measly minute before unmolding, or else you’ll have chocolate lava all over the counter (tasted great, looked tragic).
- Bake one as a test if you’re nervous—timings change oven to oven, and better to mess up just one, right?
Wait—Let Me Answer a Couple FAQs
- Can I make these ahead of time?
- Totally! Just pop the batter in the ramekins, chill, and bake straight from the fridge, maybe add a minute or so. My mate Jo swears by doing this for big dinner parties (she’s braver than me doing more than 6 at once).
- Do I need fancy chocolate?
- Honestly, no. I mean, don’t use that weird, waxy stuff, but bar chocolate—even store-brand—works. It’s the ooze that matters, trust me.
- How do I know when they’re done?
- The edges should look set, middles jiggly if you shake the tray—like a proper wobbly jelly. And if you overdo it, hey, still tastes delish!
- Do you have to unmold them?
- Not at all! Loads of times I leave them in the ramekin and just grab a spoon. Lazy? Maybe. Satisfying? Absolutely.
So that’s my “Moelleux au Chocolat” routine. You won’t need a PhD in French pastry, just a craving for something chocolatey and a willingness to risk a bit of chocolate on your shirt. Happy baking, mate! (And if it flops, eat the evidence; nobody has to know.)
Ingredients
- 100g dark chocolate (70% cocoa)
- 100g unsalted butter, plus extra for greasing
- 100g granulated sugar
- 2 large eggs
- 2 large egg yolks
- 40g all-purpose flour
- 1 pinch of salt
- 1 tsp vanilla extract
Instructions
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1Preheat the oven to 200°C (390°F). Butter four ramekins and dust with flour, tapping out the excess.
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2Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
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3In a separate bowl, whisk the eggs, egg yolks, and sugar until pale and thick. Add the vanilla extract and a pinch of salt.
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4Fold the melted chocolate mixture into the egg mixture. Sift in the flour and gently stir until just combined.
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5Divide the batter evenly among the prepared ramekins. Bake for 10 minutes or until the edges are set but the centers remain soft.
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6Let the cakes cool for 1 minute, then run a knife around the edges and invert onto plates. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
6 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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