Decadent Moelleux au Chocolat: The Ultimate Melt-in-the-Middle Chocolate Cake Recipe

Welcome to the world of Moelleux au Chocolat, a truly rich and gooey delight. This isn’t just any chocolate cake; it’s a sophisticated, giant lava cake that will impress everyone. Making this melt-in-the-middle cake chocola is surprisingly easy, and it’s naturally gluten-free. You can enjoy it warm for that classic gooey center or chilled for a denser, fudgier treat.

Why You’ll Love This Moelleux au Chocolat

This stunning Moelleux au Chocolat, often simply called cake chocola, will become your new go-to dessert for many reasons. It delivers on indulgence without complicated steps.

• It’s naturally gluten-free, making it perfect for many dietary needs.
• The texture is incredibly decadent with a signature melt-in-the-middle consistency.
• Despite its elegant appearance, it’s impressively simple to prepare.
• You only need 5 main ingredients to create this masterpiece.
• It’s versatile enough for a special occasion or a simple weeknight dessert.

Ingredients

Gather these high-quality ingredients to bake your perfect cake chocola. Using good dark chocolate truly makes a difference in flavor.

For the cake:
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)
75 g cocoa powder, 3/4 cup
Pinch of salt
7 large eggs
265 g caster sugar, 1 1/3 cups / 9.3 oz (known as superfine sugar in the US)

To serve:
Double cream, vanilla ice cream, or custard

Notes & Substitutions

For your cocoa powder, Dutch-processed cocoa will give a darker color and milder flavor, while natural cocoa is lighter and more acidic. According to King Arthur Baking, the difference between Dutch-process and natural cocoa powder affects both color and how it interacts with leavening agents. Either works well in this cake chocola. Caster sugar (superfine sugar) dissolves easily, but regular granulated sugar also works if that’s what you have. For a less bitter cake chocola, choose a dark chocolate with a lower percentage, around 50-60%.

Equipment

You won’t need many specialized tools for this recipe. Just a few kitchen essentials will help you create a fantastic cake chocola.

• 23cm (9-inch) round springform tin
• Heatproof bowl
• Sieve
• Stand mixer or electric whisk
• Large mixing bowls
• Rubber spatula or spoon
• Baking paper
• Baking tray

Instructions

Follow these clear, step-by-step instructions to create your perfect Moelleux au Chocolat. Precision in each stage ensures a stunning cake chocola.

First, preheat your oven to 180C Fan/355F Fan (or 200C/400F if not fan). Generously butter a 23cm (9-inch) round springform tin. Line the base with non-stick baking paper, then set it aside.

Next, melt the butter and chopped dark chocolate together in a heatproof bowl. You can do this in a microwave in 30-second bursts, stirring well after each interval until smooth. Alternatively, place the bowl over a pan of just simmering water, ensuring the bottom of the bowl does not touch the water, to prevent burning.

Once you have a smooth, glossy mixture, place a sieve over the bowl. Sift in the cocoa powder and a pinch of salt. Stir until the mixture is completely smooth, then set it aside.

Separate your eggs. Put the whites into the bowl of a stand mixer and the yolks into another large mixing bowl. Add 135 g of caster sugar to the egg yolks. Whisk them using an electric whisk for about 2 minutes until the mixture becomes pale, light, and thick.

Meanwhile, using your stand mixer (ensure the bowl and whisk are perfectly clean for best results), whisk the egg whites until they form soft peaks. Gradually add the remaining caster sugar, continuing to whisk until the egg whites are stiff and glossy. This gives the cake chocola its light texture.

Now you have three distinct mixtures. First, pour the melted chocolate mixture into the egg yolks and stir gently until combined. Next, add two spoonfuls of the whisked egg whites into the chocolate-yolk mixture. Stir quite vigorously; this is called the ‘sacrificial spoon’ and helps lighten the chocolate base without worrying about losing too much air.

Finally, gently fold in the remaining egg whites. Be careful to incorporate as much air as possible into the mixture. Continue folding until you see no more streaks of egg white.

Pour two-thirds of the batter into your prepared tin. Bake the cake chocola for about 25 minutes, or until it is well risen and puffy. A skewer inserted into the center should come out clean. Allow this first layer to cool completely in the tin.

While the first layer cools, pour the remaining one-third of the batter into a medium bowl. Set it aside, or cover it with cling film and pop it into the fridge if you plan to bake later. This will form the delicious molten chocolate top layer.

When you’re ready for the second bake, preheat the oven once again to 180C Fan/355F Fan. Line a baking tray with non-stick baking paper and set it aside.

Once the first cake layer has cooled completely, remove it from the springform tin. Place it onto your prepared baking tray. Gently pour the reserved one-third of the batter on top of the cooled cake. If the batter has been chilled, you might need to spread it carefully with a palette knife.

Bake this cake chocola for another 10-15 minutes. It should form a thin crust on top, but the middle underneath needs to remain soft and jiggly. Remove the cake from the oven and let it stand for 10 minutes.

Cut the Moelleux au Chocolat into slices and serve warm with double cream, ice cream, or custard. You can also enjoy this cake chocola chilled from the fridge for a different texture.

Pro Tips & Troubleshooting

Achieving the perfect Moelleux au Chocolat is all about technique. Weighing your batter can help ensure two evenly sized layers, contributing to a balanced final cake chocola. When folding in the egg whites, use a light hand and a large spatula. Gently cut down through the middle, sweep up the bottom, and fold over. Don’t worry if your first baked layer collapses slightly; this is completely normal for a flourless chocolate cake. The key to a perfect molten center is not to overbake the second layer. It should still be quite jiggly in the middle when you remove it from the oven.

Serving, Storage & Variations

This versatile cake chocola is delicious in many ways.

Serving Suggestions

• Classic pairings: Serve warm with a generous dollop of double cream, a scoop of creamy vanilla ice cream, or a warm custard.
• Fresh fruit: Pair with tart fresh raspberries, sweet strawberries, or dark cherries to cut through the richness.
• Fruit sauces: A vibrant fruit coulis or compote adds a refreshing contrast.
• Crunchy addition: Sprinkle toasted chopped nuts like hazelnuts or pecans for added texture.

Storage & Make Ahead

You can definitely make this cake chocola in advance. Bake the first layer, let it cool completely, and then chill it in the fridge for up to two days. Store any leftover baked cake chilled for up to three days. When chilled, the base becomes wonderfully fudgy and the top layer takes on a lovely mousse-like consistency. You can gently rewarm individual slices in the microwave for a few seconds if you prefer it gooey again.

Nutrition

The following nutrition information is an approximation and can vary based on specific ingredients and serving sizes. It’s intended as a general guide for this delightful cake chocola.

Frequently Asked Questions

What is Moelleux au Chocolat?

« Moelleux » means soft or mellow in French. This dessert is a decadent, rich chocolate cake with a distinctive soft, gooey, molten center, similar to a giant lava cake. It’s an impressive yet straightforward treat.

What can I serve with this Moelleux au Chocolat?

This versatile dessert pairs beautifully with a range of accompaniments. Try it warm with a scoop of vanilla ice cream, a dollop of double cream, or a spoonful of custard to complement its rich flavor. Fresh berries like raspberries or strawberries also offer a refreshing contrast.

Can I make this Moelleux au Chocolat in advance?

Yes, you can easily prepare this cake chocola ahead of time. Bake the first layer, let it cool completely, and then chill it in the fridge for up to two days. You can then add and bake the second layer just before serving.

Is this Moelleux au Chocolat gluten-free?

Yes, this recipe is naturally gluten-free. It does not contain any flour, relying instead on whipped eggs to give it structure and lightness.

Conclusion

This Moelleux au Chocolat is truly an irresistible dessert that promises a rich, melt-in-the-middle experience every time. Its decadent flavor and beautiful texture make it a show-stopping addition to any meal, yet it remains simple for anyone to create. We encourage you to try making this amazing cake chocola at home. Share your baking success with us – we would love to hear how your chocolate masterpiece turns out!