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Moelleux au Chocolat

Moelleux au Chocolat / French Chocolate Cake

Isabelle Bonneau
Prep Time 15 mins
Cook Time 20 mins
Servings 6


  • 4 eggs
  • 150 grams caster sugar
  • 200 grams dark chocolate with 70% cocoa
  • 3 teaspoons water
  • 125 grams butter
  • 50 grams flour


  • 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.


Serve with custard or a scoop of ice cream.
Adapted from Moelleux au Chocolat / La soupe à la citrouille