✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Chocolate Moelleux (traditional method & Thermomix)
Description
This quick and easy-to-make chocolate cake is a must for all chocolate lovers. Melting in the centre and slightly crunchy on the outside, it is best enjoyed warm, accompanied by an ice cream or sorbet for a contrast of textures and temperatures. The recipe has been passed down through the generations: my husband's grandmother was already making it long before it was published in the famous book La cuisine à quatre mains. So it's a tried and tested recipe that everyone loves!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Preheat oven to 150°C.
2. Melt the butter in a small saucepan over medium heat. Halfway through cooking, add the chocolate pieces, turn off the heat and stir until melted.
3. Separate the eggs: beat the egg whites until stiff. In another bowl, whisk the yolks with the sugar, salt and vanilla until light and frothy.
4. Assemble: fold the butter-chocolate mixture into the yolks, then carefully add the stiffly beaten egg whites and finally the flour. Mix just until smooth.
5. Bake: pour the pastry into a buttered tin and bake for 40 minutes.
6. Serve warm straight from the oven, plain or with sorbet or ice cream.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the chocolate in pieces in the bowl and blend for 5 sec / speed 7. Scrape down the sides.
2. Add the cubed butter and melt for 5 mins / 50°C / spoon speed.
3. Add the yolks and 50 g of sugar, then blend for 20 sec / speed 4. Pour the mixture into a salad bowl and clean the bowl.
4. Insert the whisk attachment, place the egg whites and the remaining 150 g sugar in the bowl and whisk for 3 mins on speed 4.
5. Gently fold the egg whites into the chocolate mixture, then add the flour without over-mixing.
6. Pour into a mould and bake for 40 minutes in an oven preheated to 150°C..
