Karine Vigaelles introduced us to Moelleux au Chocolat, a French style chocolate cake. It is dense and delicious. We immediately asked for the recipe and Karine pointed us to the blog of a friend of hers, Isabelle Bonneau. The blog is called “La soupe à la citrouille”; isn’t it amazing how even “Pumpkin Soup” can sound fabulous in French. Anyway, I have loosely translated Isabelle’s recipe and put it into my own style.
Ingredients
Method
- Separate the whites from the yolks.
- In a bowl, mix the egg yolks and caster sugar until the mixture becomes white and foamy.
- Melt the chocolate in a double boiler or in microwave with 3 teaspoons of water.
- Pour the melted chocolate into the sugar-egg mixture.
- Add the flour, melted butter and four egg whites to the mixture and beat until stiff.
- Butter a 20cm diameter cake pan and pour in the cake mix.
- Bake at 170º C for 15 to 20 minutes. Cooking should be short to keep the smoothness of the cake. The point of the knife should come out candy.
- Remove the cake from the oven and let cool before unmolding.
Notes
Serve with custard or a scoop of ice cream.
Adapted from Moelleux au Chocolat / La soupe à la citrouille