This moelleux au chocolat is an indulgent French-style chocolate cake with a soft, molten center and a rich, fudgy base. Baked in two stages, it delivers an irresistible contrast of textures: light and mousse-like on top, deeply chocolatey and gooey in the middle. It’s elegant enough for a dinner party yet surprisingly simple to prepare.

Why You’ll Love This Recipe

This recipe creates a naturally gluten-free chocolate cake with an intense, deep chocolate flavor. The texture is luxurious, combining a tender cake base with a molten, melt-in-the-middle top. It uses simple pantry ingredients and looks impressive while being very forgiving to make. Served warm or chilled, it transforms beautifully and feels like a restaurant-quality dessert made at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
225 g unsalted butter, cut into cubes, plus extra for greasing
225 g dark chocolate (70% cocoa), roughly chopped
75 g unsweetened cocoa powder
1 pinch fine salt
7 large eggs, separated
265 g caster sugar

For serving (optional)
Double cream
Vanilla ice cream
Custard
Fresh berries

Directions

Preheat the oven to 180°C fan (200°C conventional). Generously butter a 23 cm round springform tin and line the base with baking paper.

Place the butter and dark chocolate in a heatproof bowl and melt gently over simmering water or in the microwave in short bursts, stirring until smooth and glossy.

Sift the cocoa powder and salt into the melted chocolate mixture and stir until fully combined. Set aside to cool slightly.

Place the egg yolks in a large bowl and add 135 g of the caster sugar. Whisk for about 2 minutes until pale, thick, and creamy.

In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar while whisking until the whites are stiff and glossy.

Stir the chocolate mixture into the egg yolks until smooth. Add two spoonfuls of the whipped egg whites and mix well to loosen the batter. Gently fold in the remaining egg whites, taking care not to deflate the mixture.

Pour two-thirds of the batter into the prepared tin and bake for 25 minutes, until risen and just set. Remove from the oven and allow to cool completely in the tin. The cake may sink slightly as it cools.

Cover the remaining one-third of the batter and refrigerate.

Once the cake is fully cooled, remove it from the tin and place it on a lined baking tray. Spread the reserved batter evenly over the top.

Return to the oven at 180°C fan and bake for 10 to 15 minutes, until a thin crust forms on top while the center remains soft and slightly jiggly.

Remove from the oven and let rest for 10 minutes before slicing. Serve warm or chilled.

Servings and timing

Servings: 10 slices

Preparation time: 20 minutes
First bake: 25 minutes
Second bake: 10–15 minutes
Cooling and resting time: 30 minutes
Total time: approximately 1 hour 30 minutes

Variations

For a slightly sweeter flavor, use dark chocolate with 54–60% cocoa instead of 70%.
Add texture by sprinkling toasted chopped almonds, pistachios, or hazelnuts on top after baking.
Serve with fresh raspberries, strawberries, or cherries to balance the richness.
For a dairy-free serving option, enjoy the cake on its own or with fresh fruit.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. The texture will firm up into a fudgy brownie-like consistency with a mousse-style top.

To reheat, warm individual slices gently in the oven at 160°C for 5–7 minutes until just heated through. Avoid microwaving, as it may overcook the center.

FAQs

What is moelleux au chocolat?

It is a classic French chocolate cake known for its soft, moist texture and molten center.

Is this cake gluten free?

Yes, this recipe contains no flour and is naturally gluten free.

Can I make this cake in advance?

Yes, you can bake the base layer up to 2 days ahead, refrigerate it, then add the final batter and bake before serving.

Why is the cake baked twice?

The first bake creates a stable base, while the second bake forms the molten, melt-in-the-middle top.

Can I use granulated sugar instead of caster sugar?

Yes, but for best results, blend granulated sugar briefly to create a finer texture.

How do I know when the second bake is done?

The top should have a thin crust while the center remains soft and slightly wobbly.

Can I freeze this cake?

Freezing is not recommended, as it can negatively affect the texture of the molten center.

What size tin should I use?

A 23 cm round springform tin works best for even baking.

Can I reduce the sugar?

You can slightly reduce it, but the sugar contributes to both texture and structure.

What is the best way to serve this cake?

It is best served warm with cream, custard, or ice cream, but it is also delicious chilled.

Conclusion

Moelleux au chocolat is the ultimate dessert for chocolate lovers, combining simplicity with indulgence. With its rich flavor, dramatic molten center, and elegant presentation, it’s a recipe that feels special every time you make it. Whether served warm for a gooey experience or chilled for a fudgy twist, this cake is guaranteed to impress.

Moelleux au Chocolat (Melt-in-the-Middle Chocolate Cake)

This moelleux au chocolat is an indulgent French-style chocolate cake with a soft, molten center and a rich, fudgy base. Baked in two stages, it delivers an irresistible contrast of textures: light and mousse-like on top, deeply chocolatey and gooey in the middle. It’s elegant enough for a dinner party yet surprisingly simple to prepare.

Why You’ll Love This Recipe

This recipe creates a naturally gluten-free chocolate cake with an intense, deep chocolate flavor. The texture is luxurious, combining a tender cake base with a molten, melt-in-the-middle top. It uses simple pantry ingredients and looks impressive while being very forgiving to make. Served warm or chilled, it transforms beautifully and feels like a restaurant-quality dessert made at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
225 g unsalted butter, cut into cubes, plus extra for greasing
225 g dark chocolate (70% cocoa), roughly chopped
75 g unsweetened cocoa powder
1 pinch fine salt
7 large eggs, separated
265 g caster sugar

For serving (optional)
Double cream
Vanilla ice cream
Custard
Fresh berries

Directions

Preheat the oven to 180°C fan (200°C conventional). Generously butter a 23 cm round springform tin and line the base with baking paper.

Place the butter and dark chocolate in a heatproof bowl and melt gently over simmering water or in the microwave in short bursts, stirring until smooth and glossy.

Sift the cocoa powder and salt into the melted chocolate mixture and stir until fully combined. Set aside to cool slightly.

Place the egg yolks in a large bowl and add 135 g of the caster sugar. Whisk for about 2 minutes until pale, thick, and creamy.

In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar while whisking until the whites are stiff and glossy.

Stir the chocolate mixture into the egg yolks until smooth. Add two spoonfuls of the whipped egg whites and mix well to loosen the batter. Gently fold in the remaining egg whites, taking care not to deflate the mixture.

Pour two-thirds of the batter into the prepared tin and bake for 25 minutes, until risen and just set. Remove from the oven and allow to cool completely in the tin. The cake may sink slightly as it cools.

Cover the remaining one-third of the batter and refrigerate.

Once the cake is fully cooled, remove it from the tin and place it on a lined baking tray. Spread the reserved batter evenly over the top.

Return to the oven at 180°C fan and bake for 10 to 15 minutes, until a thin crust forms on top while the center remains soft and slightly jiggly.

Remove from the oven and let rest for 10 minutes before slicing. Serve warm or chilled.

Servings and timing

Servings: 10 slices

Preparation time: 20 minutes
First bake: 25 minutes
Second bake: 10–15 minutes
Cooling and resting time: 30 minutes
Total time: approximately 1 hour 30 minutes

Variations

For a slightly sweeter flavor, use dark chocolate with 54–60% cocoa instead of 70%.
Add texture by sprinkling toasted chopped almonds, pistachios, or hazelnuts on top after baking.
Serve with fresh raspberries, strawberries, or cherries to balance the richness.
For a dairy-free serving option, enjoy the cake on its own or with fresh fruit.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. The texture will firm up into a fudgy brownie-like consistency with a mousse-style top.

To reheat, warm individual slices gently in the oven at 160°C for 5–7 minutes until just heated through. Avoid microwaving, as it may overcook the center.

FAQs

What is moelleux au chocolat?

It is a classic French chocolate cake known for its soft, moist texture and molten center.

Is this cake gluten free?

Yes, this recipe contains no flour and is naturally gluten free.

Can I make this cake in advance?

Yes, you can bake the base layer up to 2 days ahead, refrigerate it, then add the final batter and bake before serving.

Why is the cake baked twice?

The first bake creates a stable base, while the second bake forms the molten, melt-in-the-middle top.

Can I use granulated sugar instead of caster sugar?

Yes, but for best results, blend granulated sugar briefly to create a finer texture.

How do I know when the second bake is done?

The top should have a thin crust while the center remains soft and slightly wobbly.

Can I freeze this cake?

Freezing is not recommended, as it can negatively affect the texture of the molten center.

What size tin should I use?

A 23 cm round springform tin works best for even baking.

Can I reduce the sugar?

You can slightly reduce it, but the sugar contributes to both texture and structure.

What is the best way to serve this cake?

It is best served warm with cream, custard, or ice cream, but it is also delicious chilled.

Conclusion

Moelleux au chocolat is the ultimate dessert for chocolate lovers, combining simplicity with indulgence. With its rich flavor, dramatic molten center, and elegant presentation, it’s a recipe that feels special every time you make it. Whether served warm for a gooey experience or chilled for a fudgy twist, this cake is guaranteed to impress.

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