THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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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..
