Decadent Melt-in-the-Middle Chocolate Cake (Moelleux au Chocolat)

Welcome to the ultimate chocolate indulgence! This incredible melt-in-the-middle chocolate cake, also known as Moelleux au Chocolat, offers a rich, gooey center that’s simply irresistible. It looks incredibly impressive, yet it’s surprisingly easy to make, even for novice bakers. Plus, it’s naturally gluten-free, making it a crowd-pleaser for many. Get ready to bake this decadent dessert and delight your taste buds!

Why You’ll Love This Decadent Chocolate Cake

This isn’t just any cake chocola; it’s a showstopper!

• Naturally Gluten-Free: Enjoy a rich dessert that caters to various dietary needs without compromise. For individuals with celiac disease, a gluten-free diet is essential for managing the condition.
• Incredibly Rich & Gooey: Experience that signature melt-in-the-middle texture everyone craves.
• Minimal Ingredients: You only need a few common pantry staples to create this masterpiece.
• Impressive Presentation: This elegant chocolate cake looks sophisticated, perfect for special occasions.
• Beginner-Friendly: Simple, clear steps ensure baking success, even if you’re new to the kitchen.
• Delicious Any Way: It tastes fantastic whether served warm, allowing the center to ooze, or chilled for a fudgier delight.

Ingredients

To create this incredible cake chocola, you’ll need a few quality ingredients.

Wet Ingredients:

• 225 g unsalted butter, cut into cubes, plus extra for greasing (16 tbsp / 1 cup)
• 225 g good-quality 70% dark chocolate, roughly chopped (8oz / 1 cup)
• 7 large eggs

Dry Ingredients:

• 75 g cocoa powder (3/4 cup)
• Pinch of salt
• 265 g caster sugar (1 1/3 cups / 9.3 oz, known as superfine sugar in the US)

Optional Serving Accompaniments:

• Double cream
• Vanilla ice cream
• Warm custard

Notes & Substitutions

For the best flavor in this chocolate cake, use a high-quality 70% dark chocolate. You can adjust this to 60-85% based on your preference for bitterness. Beyond its rich flavor, dark chocolate has been linked to potential health benefits such as improved heart health due to its antioxidant content. Caster sugar, or superfine sugar, is ideal as it dissolves quickly, creating a smooth batter. Granulated sugar works too, but ensure it’s fully dissolved. If you need a dairy-free option, substitute unsalted butter with a plant-based butter alternative.

Equipment

Gathering your tools makes baking this cake chocola a breeze.

• 23cm (9-inch) round springform tin
• Non-stick baking paper
• Heatproof bowl
• Sieve
• Large mixing bowls
• Electric whisk or stand mixer
• Rubber spatula or large spoon
• Baking tray

Instructions

Creating this melt-in-the-middle cake chocola is simpler than you think. Follow these steps for a perfect bake every time.

First, preheat your oven to 180C Fan/355F Fan (or 200C/400F if not fan). Generously butter a 23cm (9-inch) round springform tin and line its base with non-stick baking paper. Set this prepared tin aside.

Next, gently melt the butter and chopped dark chocolate together in a heatproof bowl. You can do this in 30-second bursts in the microwave, stirring until smooth, or over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Once you have a smooth, glossy mixture, sift in the cocoa powder and a pinch of salt. Stir until completely smooth, then set the chocolate mixture aside.

Now, separate your seven large eggs. Place the egg whites into the bowl of a stand mixer and the egg yolks into another large mixing bowl. Add 135 g of caster sugar to the egg yolks. Whisk this mixture using an electric whisk for about two minutes, until it becomes pale, light, and noticeably thick.

While the yolks are whisking, or immediately after, clean your electric whisk thoroughly if using it for the whites next. Whisk the egg whites in your stand mixer (or with the clean electric whisk) until soft peaks form. Gradually add the remaining 130 g of caster sugar, continuing to whisk until the egg whites are stiff and glossy.

Now, it’s time to combine your three bowls of deliciousness. Pour the melted chocolate mixture into the egg yolk mixture and stir gently to combine. Then, add two generous spoonfuls of the whisked egg whites into the chocolate-yolk mixture. Stir quite vigorously at this stage; this is your « sacrificial spoon » of egg whites, helping to lighten the batter without worrying about air.

Next, gently fold in the remaining egg whites using a rubber spatula. Take great care to keep as much air in the mixture as possible, folding until no streaks of egg white remain.

Pour two-thirds of this airy chocolate cake batter into your prepared springform tin. Bake for approximately 25 minutes, or until the cake is well risen, puffy, and a skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the tin. Meanwhile, pour the remaining one-third of the cake batter into a medium bowl and set it aside. You can cover it with cling film and pop it in the fridge if you’ll be using it much later. This reserved batter will become the molten top layer.

Once the first baked layer is completely cool, preheat your oven again to 180C Fan. Line a baking tray with non-stick baking paper. Carefully remove the cooled cake from its tin and place it onto the prepared baking tray. Spread the reserved one-third of the batter evenly over the cooled cake. If it was chilled, gently spread it using a palette knife.

Bake this second layer for about 10-15 minutes, or until a thin crust forms on top but the middle remains wonderfully soft and jiggly underneath. Remove the finished chocolate cake from the oven and let it stand for 10 minutes before slicing. Serve warm with your chosen accompaniments, or chilled for a different texture.

Pro Tips & Troubleshooting

Achieving the perfect cake chocola is all about precision. Always weigh your ingredients, especially for baking, as it yields the most consistent results. When folding egg whites, be gentle but thorough; you want to incorporate them without deflating the air, which gives the cake its light texture. If your first baked layer « slumps » after cooling, don’t fret! This is normal for a gluten-free cake and simply creates a delightful base for your molten topping. To check for the gooey center, look for a slight wobble when you gently shake the tin after the second bake. For a less intense chocolate flavor, you can use dark chocolate with a lower percentage (e.g., 60%), but ensure it’s still good quality.

Serving, Storage & Variations

This versatile cake chocola is a delightful treat. Serve it warm with a dollop of cold double cream, a scoop of vanilla ice cream, or a drizzle of warm custard for the ultimate indulgence. For a fresh contrast, add some vibrant fresh berries like raspberries, strawberries, or a sweet fruit coulis. Toasted nuts, such as chopped hazelnuts or pecans, can also add a lovely crunch.

You can easily make the first baked layer of this chocolate cake up to two days in advance. Cool it completely, then store it covered at room temperature. Keep the reserved batter chilled in the fridge. When ready to serve, spread the chilled batter and bake as instructed. The chilled cake will have a delicious fudgy base with a mousse-like top. Store any leftovers in an airtight container at room temperature for up to three days.

Nutrition

Enjoying a slice of this cake chocola is a true pleasure. Below is the approximate nutritional information per serving.

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

FAQ

What is Moelleux au Chocolat?

« Moelleux au Chocolat » is French for « soft chocolate. » It describes a type of cake chocola known for its incredibly soft, mellow, and often gooey or molten center. It’s a classic French dessert, cherished for its rich chocolate flavor and luxurious texture.

What can I serve with this chocolate cake?

This versatile chocolate cake pairs wonderfully with a variety of toppings. Fresh berries like raspberries or strawberries add a lovely tartness, while a scoop of cold vanilla ice cream, a dollop of whipped cream, or warm custard offers creamy indulgence. You could also try a fruit coulis or cherry compote for extra flavor, or sprinkle with toasted nuts for a textural contrast.

Can I make this Moelleux au Chocolat in advance?

Yes, you can absolutely prepare parts of this cake chocola ahead of time. Bake the first layer up to two days in advance and store it at room temperature. Keep the reserved batter covered in the fridge. When ready, spread the fresh batter and bake the second layer. The chilled cake will have a delicious fudgy base with a mousse-like top.

Conclusion

This Decadent Melt-in-the-Middle Chocolate Cake is a truly special dessert, offering an impressive look with surprising ease. Its rich, gooey center and versatile serving options make it perfect for any occasion, whether it’s a family treat or a dinner party showstopper. We encourage you to try this simple, naturally gluten-free recipe and share the joy of this incredible cake. We’d love to hear how your cake turns out, so please leave your comments and ratings below!