Moelleux au Chocolat | Chocolate Lava Cake
- Daniel
- Feb 12, 2023
- 3 min read
Updated: May 21
This is perhaps the most requested dessert I'd ever received. Don't get me wrong. I am humbled by the number of requests. Valentine's Day is just a couple of days away, so I thought this would be the perfect time to post my version of Moelleux au Chocolat or Chocolate Lava Cake.
What better way than to celebrate this Valentine's Day in the comfort of your own home with your partner?
The overcrowded restaurants, the highly priced food and noisy environment. Impress your partner by setting up the ambience with candles, smoothing music and serve up with this Moelleux au Chocolat. Your partner will be amazed and who knows you might be getting something extra...
I decided to go some extra steps in creating a cremeux to pair my Moelleux au Chocolat. And of cos, it almost instantly melted as soon as I scoop it onto the right outta the oven cake. If you do not wanna go thru' the hassle, you can always use store-bought vanilla ice cream.
On a side note, I used bread crumbs instead of flour or cocoa powder, is because the bread crumbs add an extra layer of texture and flavor.
Ingredients:
(Make 3 lava cakes)
Vanilla Cremeux:
Gelatin Powder, 3g
Water, 18g
Heavy Whipping Cream, 200g
Vanilla Paste, 1 TSP
Egg Yolks, 58g
Demerara Sugar, 30g
Moelleux au Chocolat:
Stale Bread, 2 Slices
High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 80g
Unsalted Butter, 64g + More For Greasing
Sea Salt, Pinch
High Quality Instant Coffee, Pinch
Eggs, 2
Demerara Sugar, 80g
Fresh Orange Zest, 1/2 Orange + More For Garnishing
Cognac / Rum / Amaretto, 2 TBSP
Unbleached All Purpose Flour, 30g
Equipment:
Oven
Ramekins
Sauce Pot
Hand Blender
Food Processor
Hand / Stand Mixer
Directions:
Prepare the Vanilla Crèmeux
Bloom gelatin in water and set aside.
In a pot, heat cream and vanilla over medium heat.
In a separate bowl, whisk egg yolks and sugar until smooth.
Gradually pour the hot cream into the yolk mixture in thirds, whisking continuously.
Return to pot and cook over medium heat, whisking, until thickened.
Do not let it simmer or it will scramble.
Strain the mixture into a bowl and discard any solids.
Add bloomed gelatin and blend with a hand blender until smooth.
Cover with cling film (touching the surface) and chill overnight.
Prepare the Moelleux au Chocolat
Toast stale bread until crispy and blitz into fine crumbs.
Grease ramekins with butter and dust with breadcrumbs. Set aside.
Preheat oven to 200°C (390°F).
Melt chocolate and butter in a double boiler. Remove from heat.
Stir in salt and coffee until combined.
In a bowl, whisk eggs and sugar until fully incorporated.
Add chocolate mixture, then orange zest and cognac. Mix well.
Add flour and mix until smooth.
Fill ramekins ¾ full with batter.
Bake for 8–9 minutes until sides are set and centers remain molten.
Finish and Serve
Whip the chilled crèmeux until light and fluffy. Keep chilled.
Run a spatula around the ramekin edges and unmold cakes onto serving plates.
Top each cake with a dollop of vanilla crèmeux.
Garnish with fresh orange zest.
Serve immediately and enjoy warm.
Mama Mia...
Insanely chocolatelicious...
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