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

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Moelleux au chocolat is a French-style chocolate cake with a soft, molten center and a rich, fudgy base. Baked in two stages, this indulgent dessert offers an irresistible contrast of textures: light and mousse-like on top, deeply chocolatey and gooey in the middle.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: French

Ingredients

  • 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
  • Double cream (for serving)
  • Vanilla ice cream (for serving)
  • Custard (for serving)
  • Fresh berries (for serving)

Instructions

  1. Preheat the oven to 180°C fan (200°C conventional). Grease a 23 cm round springform tin and line the base with baking paper.
  2. Melt the butter and dark chocolate together in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth.
  3. Sift the cocoa powder and salt into the melted chocolate mixture and stir until combined. Let it cool slightly.
  4. Whisk the egg yolks with 135 g of the caster sugar in a large bowl for 2 minutes until pale and creamy.
  5. Whisk the egg whites in a separate bowl until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form.
  6. Mix the chocolate mixture into the egg yolks until smooth, then fold in two spoonfuls of the whipped egg whites to loosen the batter. Gently fold in the rest of the egg whites, taking care not to deflate the mixture.
  7. Pour two-thirds of the batter into the prepared tin and bake for 25 minutes until risen and just set. Let it cool completely in the tin.
  8. Cover the remaining one-third of the batter and refrigerate.
  9. Once cooled, remove the cake from the tin and place it on a lined baking tray. Spread the reserved batter evenly over the top.
  10. Return the cake 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.
  11. Let the cake rest for 10 minutes before slicing. Serve warm or chilled.

Notes

  • For a sweeter flavor, use chocolate with 54–60% cocoa.
  • Sprinkle toasted chopped almonds or pistachios on top for added texture.
  • Top with fresh raspberries or cherries to balance the richness.
  • For dairy-free, enjoy the cake with fresh fruit instead of cream or ice cream.

Nutrition

Find it online: https://savorymomskitchen.com/moelleux-au-chocolat-melt-in-the-middle-chocolate-cake/