Moelleux au chocolat (The very gooey Mini Chocolate Lava Cakes)


I love this dessert! In fact I haven’t met anyone yet who hasn’t fallen madly in love with these gooey little cakes. These cakes are widely available in many brasseries and cafes in France. They are also frequently available in my house-hold due to my serious addiction to these cakes. They are perfect for dinner parties too as they can be prepared a day in advance. They also don’t need to be taken out from the fridge ahead of time before baking, as they need to be bake straight out from the fridge, whilst they are still very cold to get the ‘gooey chocolate lava in the middle’ consistency. Baking the cake cold will make it slower for the heat to penetrate the middle of the cake, making it yummy and gooey!

4 Ramekins oven-proof, a whisk, pastry brush, s small pan and heat-proof bowl.

Ingredients Serves 4:
For the Ramekins:
1. 10g. of softened or melted unsalted butter
2. 10g. cocoa powder

For the Moelleux au chocolat:
3. 85g. Dark Chocolate use at least 70% cocoa and a very good quality chocolate, broken into small pieces
4. 85g. unsalted butter, softened
5. 85g. light brown sugar
6. 43g. of plain flour
7. 3 eggs, lightly beaten
8. 1/2 tsp. of vanilla extract
9. A pinch of fine salt

For the Ramekins:
1. Brush the insides of your ramekins with butter, then coat them with the cocoa powder. Tap them a couple of times to remove any excess cocoa at the bottom of the ramekins. Then set the ramekins aside.



For the Moelleux au chocolat:
2. In a heat proof bowl, add your butter and chocolate, place the bowl in a pan of simmering water (bain marie). Stir the butter and chocolate until melted and well combined. You can also melt them in a microwave on low, for 15 seconds.


3. Next, whisk the eggs with the melted butter and chocolate, then add the vanilla extract, the flour and sugar. Whisk until all the ingredients are well combined.


4. Pour the mixture into your ramekins, cover with a cling film but make sure the cling film does not stick into your cake mixture. Place in the fridge for 2 hours or overnight. The mixture needs to be cold so the centre remains cold when baked making it gooey.


5. When ready to bake, pre-heat your oven to 180C. Bake the cake for 18-20 minutes. The sides of the cake should look crisp, and the cake will look more like a little dome, when poked in the middle the chocolate should pour out like a lava. Run your knife around the edge of the cake to loosen it from the ramekins, making it easier to transfer on a plate.







Serve immediately with madagascan vanilla ice cream or double cream.

Bon appétit!!



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