Moelleux Au Chocolat
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
For the cakes: Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment
2
In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath
3
In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony
4
Beat in the flour, and finally the chocolate mixture
5
Pour the mixture into the ramekins and chill
6
Just before serving, preheat the oven to 400 degrees F
7
Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes
8
Remove
9
Let sit 5 minutes, before unmolding onto plates
10
Serve with caramel sauce, if using, or a scoop of ice cream
11
For the caramel sauce: Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes
12
Do not stir with a spoon
13
Swirl the saucepan over the heat until desired color is achieved
14
Cook's Note: Be careful not to let it get too dark
15
Stir in the butter to melt (careful it will splatter), then the cream
16
Add a squirt of lemon juice, to taste