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Moelleux au Chocolat

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Moelleux au Chocolat is a classic French chocolate cake with a rich, intense chocolate flavor and an irresistibly soft, moist texture. Elegant yet simple to prepare, this dessert is perfect for special occasions or any time a chocolate craving strikes.

Ingredients

  • 7 ounces (200 grams) dark chocolate, chopped
  • 1/2 cup (115 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 4 large eggs
  • 1/2 cup (65 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar, optional for garnish
  • Fresh berries, optional for garnish
  • Whipped cream, optional for garnish
  • Vanilla ice cream, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line an 8-inch round cake pan with parchment paper.
  3. Melt the chocolate and butter together in a heatproof bowl over simmering water or in short microwave intervals.
  4. Stir until smooth and let cool slightly.
  5. In a large bowl, whisk the eggs and sugar until light and slightly thickened.
  6. Stir in the vanilla extract.
  7. Gradually whisk in the melted chocolate mixture.
  8. Fold in the flour and salt until just combined.
  9. Pour the batter into the prepared cake pan.
  10. Bake for 20–25 minutes until the edges are set and the center remains slightly soft.
  11. Cool in the pan for 10 minutes.
  12. Carefully remove from the pan and transfer to a serving plate.
  13. Dust with powdered sugar and garnish as desired before serving.

Notes

  • Use high-quality dark chocolate with 60–70% cocoa content for the best flavor.
  • Avoid overbaking to maintain the signature soft, fudgy center.
  • Serve with fresh berries, whipped cream, crème fraîche, or vanilla ice cream.
  • Add orange zest or espresso powder for flavor variations.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Warm slices briefly before serving for an extra tender texture.

Nutrition

Find it online: https://thefamilycooking.com/moelleux-au-chocolat/