Holy Week is approaching and it is a great time to prepare chocolate based Easter recipes such as Easter eggs or any other kind of chocolate dessert. So in order to celebrate the Easter dinner, I plan to to make a French chocolate cake called “Moelleux au chocolat”, a molten chocolate cake with a thick texture that melts in the mouth, somewhere between the fondant and chocolate brownie. And most importantly, the chocolate flavour is very noticeable, especially once the molten chocolate cake has cooled down.

Tricks

I use a special dessert dark chocolate that melts better than normal chocolate, and brown sugar for its great caramel and cinnamon flavour.
If you want to add a fruity flavour, serve the molten chocolate cake along with strawberry jam or marmalade.
You can also decorate the cake with icing sugar before serving.

I like it because

It is a low-gluten cake for having only one tablespoon of flour. You can also replace the flour by powdered almonds for a change, then you will have a gluten free cake.

Bon appétit!

French molten chocolate cake recipe

Molten Chocolate Cake French recipe

Ingredients

A little bit of butter and flour for the pan
7 oz (200g) dark chocolate
7 oz (200g) butter
3/4 US cup (150g) brown sugar
3 eggs
A pinch of salt
1 tbsp flour

Instructions

Preheat the oven to 350ºF (180°C).
Line the bottom and sides of the cake pan with a little bit of butter. Then sprinkle some flour and gently hit the cake pan on the kitchen counter, leaning it to distribute evenly the flour over the sides. Remove the excess.
Cut the chocolate and the butter into small pieces in a medium size sauce pan and make those pieces melt over medium heat, stirring occasionally until you obtain a smooth mixture. Pour this mixture into a large bowl.
Incorporate the brown sugar to the chocolate mixture with a whisk and put this mixture aside so that it cools down while you are preparing the rest of the ingredients.
Break the eggs separating the whites from the yolks into two bowls. Add a pinch of salt in the bowl with the egg whites and whip them until stiff with a hand mixer.
Incorporate the yolks to the chocolate mixture, then the flour through a sieve. Finally, use a silicone spatula to incorporate the egg whites, 2 tablespoons first and then the rest of it.
Pour the batter in a pan and bake for 20 to 25 minutes, until a knife can be inserted into the dough and comes out clean.
Remove the cake from oven, and let it cool down 10 minutes open air, then in the refrigerator for a couple of hours before serving.