A recipe that in Belgium every chocolate lover knows by heart is the one for the famous “Moelleux au Chocolat” from the cookbook “La cuisine à quatre mains”.
Even my husband who usually leaves patisserie to me, knows this one by heart and makes it on his own if the mood strikes!
Ironically the same recipe that is described in the Belgian cookbook is the one of his beloved grandmother so it is a sure guarantee that the cake is melt in the mouth delightful!!!
We generally eat it warm, together with my homemade Sorbet which perfectly balances the sweetness of the cake!
- 200 g butter
- 200 g sugar (although I personally use 170g)
- 200 g dark chocolate (I use 72%)
- 5 eggs, separated
- 1 handful of flour (~ 50 g)
- my personal touch is to add 1/2 tsp of salt and 1 tsp vanilla
In a pan melt the butter over medium heat. Halfway through add the chocolate broken in chunks and switch off the heat. This method will cool down the butter slightly and is a perfect way to lessen the electricity use. Please don’t do it the other way round as butter takes more time to melt than the chocolate.
Beat the eggwhites until they form a peak.
In another bowl mix the egg yolks, salt, vanilla and the sugar for about 2 minutes. Add the butter-chocolate mix. Gently fold in the egg whites and then the flour. Please don’t overmix.
Pour the dough into a round mould and bake for 40 minutes at 150C.
The cake is supposed to be moist on the inside.
Serve warm, barely out of the oven, with Ice Cream or Sorbet.
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