French Chocolate Moelleux (Print Version)
# Ingredients:
01 -
200g sugar
02 -
200g unsalted butter
03 -
1/4 tsp salt
04 -
10g cornstarch
05 -
6 large eggs, room temperature, whites and yolks split
06 -
200g dark chocolate (70% cocoa), roughly chopped
→ Greasing the pan
07 -
1 tsp flour or cocoa powder
08 -
1 tsp butter
# Instructions:
01 -
Warm up your oven to 180°C (350°F) and place a rack in the center. Coat an 8-inch or 9-inch springform pan with butter, then dust lightly with cocoa or flour. Put it to the side.
02 -
Use a heatproof bowl over simmering water (bain-marie) to gently melt the butter with the chopped chocolate. Stir occasionally and let it cool off for 10-15 minutes once melted.
03 -
In a big bowl, beat egg yolks with half the sugar until the color gets brighter and the mix turns soft and fluffy. Slowly stir in the cooled chocolate and butter combo, then throw in the cornstarch and mix again.
04 -
In another clean mixing bowl, whip the egg whites and salt until stiff. Gradually sprinkle in the rest of the sugar while whipping. Take a small amount of the whipped egg whites and fold it gently into the chocolate mix. Carefully fold in the rest in batches so the batter stays light and jiggly.
05 -
Dump the batter into your greased pan and bake for 25-30 minutes. The edges will firm up while the center stays a little jiggly. Put the pan on a rack to cool, allowing the cake to sink and crack a bit as it cools. Wait a solid 15 minutes before popping it out of the pan.
06 -
Eat it while warm for a gooey vibe, at room temp for a soft texture, or chill it if you prefer it firmer.
# Notes:
01 -
Depending on when you serve it, the texture will shift—warm is gooey, room temperature is softer, and chilled gets firmer.