Moelleux au chocolat
You can prepare these earlier in the same day and keep in the fridge until ready to cook. You'll need to increase the cooking time to 12 minutes.
Servings 4
Ingredients
- 25 g of unsalted butter, at room temperature, plus extra for greasing
- 175 g of dark, 70% cocoa chocolate, broken into pieces, or drops
- 75 g of sugar
- 2 free range large eggs
- 1/2 teaspoon of organic vanilla extract
- 1 pinch of salt
- 25 g of flour
Instructions
- Preheat the oven to 200°C/gas 6. Place a baking sheet in the oven to heat up. Butter flour 160 ml ramekins and line the bases with discs of greaseproof or baking paper.
- Melt the chocolate pieces over a bain marie then remove from the heat and set aside to cool slightly while you make the rest of the batter.
- Cream the butter and sugar together until pale and slightly fluffy. Beat in the eggs one at a time then add the vanilla and a pinch of salt. Stir in the flour until just combined, then gently mix in the melted chocolate. The mixture should thicken quite a bit. Divide between the moulds and bake on the preheated baking sheet for 8 minutes. Turn out immediately, dust with unsweetened Dutch cocoa powder and tuck in.
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