Moelleux au Chocolat (Melt in the Middle Chocolate Cake)
1 hr
Serves 8; one 9-inch / 23 cm round cake
A flourless, twice-baked chocolate cake: a fudgy base topped with a molten, mousse-like layer of reserved batter.
| prepPreheat oven to 400°F / 200°C (180°C fan) | |||||||
| prepButter a 9-inch / 23 cm springform pan and line the base with parchment | |||||||
| 225 g unsalted butter, cut into cubes, plus extra for greasing | Melt butter & chocolate, sift in cocoa & salt | Stir chocolate into yolks | Fold in whites (2 spoons first) | Bake 2/3 of batter 400°F / 200°C, 25 min | Cool; spread on reserved batter | Bake 400°F / 200°C, 10-15 min; rest 10 | Cut into slices; serve warm with cream |
| 225 g 70% dark chocolate, roughly chopped | |||||||
| 75 g cocoa powder, sifted | |||||||
| Pinch of salt | |||||||
| 7 large egg yolks | Whisk yolks & sugar until pale | ||||||
| 135 g superfine sugar (for the yolks) | |||||||
| 7 large egg whites | Whisk whites, add sugar to stiff | ||||||
| Remaining superfine sugar (for the whites) | |||||||
| Heavy cream, ice cream or custard, to serve | |||||||
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