Molleux au Chocolate – Easy & Delicious Chocolate Cake Recipe

Moelleux au chocolate is a chocolatey and creamy French bistro classic that we can't get enough of. At Parisian restaurants the moelleux au chocolate arrives at the table warm; then, with just a flick of a spoon, a soft puddle of warm chocolate is released.

This is a nearly flourless version of chocolate cake, found in all regions of the country – probably because it's so easy to make. It takes only minutes to prepare and can be popped in the oven just as your guests are finishing their main course. You'll need to let them cool slightly, but they molleux should still be warm when served.

Ingredients

• ½ cup white sugar
• ¼ cup brown sugar
• ½ cup unbleached flour
• pinch salt
• ½ cup butter, softened
• 4 ounces of good quality semisweet chocolate
• 1 tsp vanilla extract

Method

Preheat oven to 325° F.

Line a muffin pan with paper baking cups or use any individual molds that you have on hand — ramekins also do nicely. If you are using ramekins prepare them by brushing the insides with melted butter.

In a large bowl mix together the sugars, flour, salt and eggs and stir briskly until mixed. Put the butter and chocolate in a double boiler and melt, stirring frequently until melted. Let cool slightly and pour into the first mixture and beat until blended. Stir in the vanilla.

Spoon the batter into the prepared pans, filling half full. Bake for about 15 minutes, but don't over-bake. Remove from oven and turn out onto a cooling rack. Voila!

We told you it was easy! And very chocolatey.