Moelleux Au Chocolat
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg (s)
- 2 egg yolks
- 200 g suar
- 1 tablespoon sugar
- 90 g butter
- 200 g chocolate, dark, 70%
- 100 g flour
- 50 ml cream
- 50 ml espresso or strong coffee
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the ganache, the cream and espresso are heated in a saucepan with 1 tablespoon of sugar and 50 g of chocolate are melted in it. An ice cube container is filled with this mass and frozen. Usually there are more than 6 chocolate ice cubes.
- For the cake batter, melt the remaining chocolate with the butter in a water bath. Mix the eggs and yolks with the sugar until they are frothy. Carefully stir the chocolate butter mixture into the egg mixture, then add the flour.
- Let the finished dough rest in the refrigerator for at least 1 hour.
- 6 greased molds (8 cm) are filled 2/3 with dough. Press a chocolate ice cube in the middle and seal with batter.
- Bake the cakes for 20 minutes at 180 °, turn them out onto a plate, dust with powdered sugar and serve warm.
- The core is liquid and in combination with vanilla ice cream, the dessert is hard to beat.
- Alternatively, the ganache can also be made with white chocolate.
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