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Chocolate Moelleux (traditional method & Thermomix)

Prep Time 20 min mins
Cook Time 40 min mins
Total Time 1 hour
Racing: , , ,
Difficulty: Easy
Servings: 6
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!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 200 g of butter
  • 200 g of sugar (or 170 g according to preference)
  • 200 g of dark chocolate (72 %)
  • 5 eggs (separate)
  • 1 handle of flour (~ 50 g)
  • ½ c. to c. of salt (optional - personal touch)
  • 1 c. to c. vanilla extract (optional - personal touch)
Instructions
  1. 1
    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..
Read it online: https://auxdelicesdecaroline.com/en/recipe/moelleux-au-chocolat-methode-traditionelle-thermomix/