Moelleux Au Chocolat Recipes

MOELLEUX AU CHOCOLAT

Steps:

• For the cakes:
• Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
• Just before serving, preheat the oven to 400 degrees F.
• Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
• For the caramel sauce:
• Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.

MOELLEUX AU CHOCOLAT

Steps:

• 1. Preheat oven to 390 F / 200 C. 2. Soften butter. Add sugar and better and whip them up. 3. Add the eggs to the mixture. 4. Heat chocolate in bowl over pot of water on stove (bain-marie) until melted, but do not burn. 5. Add chocolate, then flour to mixture. 6. Grease individual ramequins with butter, then line with either sugar or flour. Fill them 3/4 of the way. 7. Bake for 9 minutes. Do not let the center cook! Serve immediately, preferably with a creme anglaise though vanilla ice cream also works well.

MOELLEUX AU CHOCOLAT

Steps:

• Preheat the oven to around 200C.
• Melt the chocolate and butter in a bain marie.
• Mix together the icing sugar and flour in a seperate bowl. Then add the eggs and mix well.
• Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely.
• Pour mixture into the ramekins about 3/4s full. Cook for approx 10mins, or until they have risen about an inch.
• I serve it still in the ramekin dish (in a very rustic French style!) with a raspberry coulis (recipe to follow soon) and vanilla ice cream.