This recipe is my absolute favorite because it combines the rich, intense flavor of dark chocolate with that perfect balance of gooey and cakey textures that just melts in your mouth. Plus, there’s something so satisfying about whipping up a homemade dessert that feels both indulgent and sophisticated, yet surprisingly simple to make!
The Classic French Chocolate Moelleux Cake has a rich and tempting aura. Though it is profoundly decadent, it is dark chocolate’s intensity that gives it elegance.
With 200g of dark chocolate (at least 70% cocoa solids) and 200g unsalted butter, this cake is indulgence defined. Yet the part I find most alluring is the harmony of five large eggs, a pinch of salt, and 200g granulated sugar.
This blend takes the chocolate custard to a whole new level, straddling the line between set and flowing. And just a touch of all-purpose flour holds it all together without making the cake dense.
Ingredients
Dark Chocolate: A deep source of antioxidants, adds wonderful flavor and richness.
Butter (unsalted): Supplies moisture and imparts a delicate crumb.
Sugar in its granulated form serves to impart sweetness and moisture to the cake.
Eggs improve the structure, enhance the richness, and contribute moisture to the cake.
Vanilla extract: Contributes an aromatic flavor and amplifies the chocolate tones.
All-Purpose Flour: Gives the cake structure and maintains its delicate crumb.
Ingredient Quantities
- 200g dark chocolate (at least 70% cocoa solids)
- 200g unsalted butter
- 200g granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 50g all-purpose flour
- Optional: icing sugar for dusting
Instructions
1. Set your oven to 180°C (350°F). Prepare a 20 cm (8-inch) round cake pan by greasing it and lining it with parchment paper.
2. Melt together the dark chocolate and unsalted butter in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth. Remove the bowl from the heat and let it cool for a few minutes until only slightly warm.
3. In a substantial mixing basin, blend the sugar and eggs. Beat them as if your life depended on it, for what seems forever (at least 5 minutes), with an electric mixer. Go for medium-high speed, and until you get a pale and thick concoction that looks something like cake batter, do not even think about stopping.
4. Using a spatula, gently fold the melted chocolate mixture into the batter. Incorporate as you go, and do not overmix. Add the vanilla extract and a pinch of salt, and continue to fold until everything is well combined.
5. Sift the flour, then fold it into the batter quickly and gently. With each addition of flour, you should be able to see the flour become part of the batter, and it should also look slightly and evenly lumpy. Do not beat; do not stir. It is better to leave mixtures lumpy than to overmix, which can result in a tough cake.
6. Smoothing the top with a spatula, pour the batter into the prepared cake pan.
7. Bake in the 350-degree oven for 20-25 minutes. The cake should have a somewhat jiggy center when done and a crust that has formed on top.
8. Take the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, you can notoriously deal with any cake that may have “stuck” to the pan (more on that later) and flip it out onto a wire rack to cool completely.
9. When the cake has cooled, you may lightly dust it with icing sugar if you wish to add a decorative touch.
10. If you want an indulgent treat, slice and serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Equipment Needed
1. Oven
2. 20 cm (8-inch) round cake pan
3. Parchment paper
4. Heatproof bowl
5. Pot (for simmering water)
6. Spatula
7. Electric mixer
8. Mixing bowl
9. Sifter
10. Wire rack
FAQ
- What size pan should I use for this cake?For optimal results, use a round 8-inch cake pan. This size guarantees that the cake will bake evenly.
- Can I substitute the dark chocolate with milk chocolate?Using dark chocolate is recommended to realize the rich flavor that’s supposed to be characteristic of a Moelleux cake. If you use milk chocolate, your cake may taste sweeter and have a less intense chocolate flavor.
- How do I know when the cake is done?The edges are set, but the center is slightly soft when the cake is done. It usually takes about 20 minutes of baking for this to happen. You should insert a toothpick in the center to test if it’s done. It should come out with moist crumbs.
- Can I make this cake in advance?Certainly! Preparing the batter ahead of time is perfectly fine; refrigeration works well. Just do your baking right before serving if you want magnificently tasty muffins with the best possible texture.
- What texture should I expect from the cake?A cake Moelleux should have a moist, almost slightly gooey center and a tender crumb surrounding it.
- Is there a way to reduce the sweetness?The cake will not be quite as sweet if you reduce the sugar to 180g, but it might actually improve the flavor.
Substitutions and Variations
Dark Chocolate: Use semi-sweet chocolate instead for not as intense a flavor.
Butter Without Salt: Use salted butter and leave out the tender recipe in the list of ingredients.
Brown Sugar: For a richer, slightly caramelized flavor, use brown sugar instead of granulated sugar.
Large Eggs: In place of 4 large eggs, use 4 whole eggs plus 2 extra yolks for a richer-textured replacement.
Vanilla Extract: Use almond extract for a different aromatic note when you can’t use vanilla.
Pro Tips
1. Chocolate Quality Matters: Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture. This makes a significant difference in the richness of the cake.
2. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before you begin. This ensures that the ingredients blend smoothly and helps achieve a better texture in the final product.
3. Avoid Overmixing: When folding the chocolate and flour into the egg mixture, be very gentle. Overmixing can deflate the air from your whipped eggs, resulting in a denser cake. A light hand leads to a fluffier texture.
4. Prep Your Pan Well: Grease your cake pan thoroughly and line it with parchment paper. This helps prevent the cake from sticking and makes it easier to remove from the pan.
5. Monitor Baking Time: Every oven is different, so start checking your cake at the 20-minute mark. A slightly wobbly center is perfect—this means the cake will be moist and fudgy. Overbaking can dry out your cake, so keep a close eye on it.
Classic French Chocolate Moelleux Cake Recipe
My favorite Classic French Chocolate Moelleux Cake Recipe
Equipment Needed:
1. Oven
2. 20 cm (8-inch) round cake pan
3. Parchment paper
4. Heatproof bowl
5. Pot (for simmering water)
6. Spatula
7. Electric mixer
8. Mixing bowl
9. Sifter
10. Wire rack
Ingredients:
- 200g dark chocolate (at least 70% cocoa solids)
- 200g unsalted butter
- 200g granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 50g all-purpose flour
- Optional: icing sugar for dusting
Instructions:
1. Set your oven to 180°C (350°F). Prepare a 20 cm (8-inch) round cake pan by greasing it and lining it with parchment paper.
2. Melt together the dark chocolate and unsalted butter in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth. Remove the bowl from the heat and let it cool for a few minutes until only slightly warm.
3. In a substantial mixing basin, blend the sugar and eggs. Beat them as if your life depended on it, for what seems forever (at least 5 minutes), with an electric mixer. Go for medium-high speed, and until you get a pale and thick concoction that looks something like cake batter, do not even think about stopping.
4. Using a spatula, gently fold the melted chocolate mixture into the batter. Incorporate as you go, and do not overmix. Add the vanilla extract and a pinch of salt, and continue to fold until everything is well combined.
5. Sift the flour, then fold it into the batter quickly and gently. With each addition of flour, you should be able to see the flour become part of the batter, and it should also look slightly and evenly lumpy. Do not beat; do not stir. It is better to leave mixtures lumpy than to overmix, which can result in a tough cake.
6. Smoothing the top with a spatula, pour the batter into the prepared cake pan.
7. Bake in the 350-degree oven for 20-25 minutes. The cake should have a somewhat jiggy center when done and a crust that has formed on top.
8. Take the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, you can notoriously deal with any cake that may have “stuck” to the pan (more on that later) and flip it out onto a wire rack to cool completely.
9. When the cake has cooled, you may lightly dust it with icing sugar if you wish to add a decorative touch.
10. If you want an indulgent treat, slice and serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
