Chocolate moelleux

Name: Chocolate moelleux
Ingredients: 4 eggs; 200 g bittersweet chocolate; 100 g butter; 75 g flour; 150 g powdered sugar; 1/8 teaspoon salt

Dessert - Chocolate moelleux by Gianina C. - Recipia

Whipped egg whites give chocolate moelleux a tender crumb, browned edges, and a bittersweet chocolate flavor. It falls somewhere between a brownie and a denser sponge cake; I chop the chocolate into small pieces so it melts without leaving hard bits in the batter. Prep: 15 minutes. Cook: 25-30 minutes. Rest: 30 minutes. Total time: 70-75 minutes. Serves: 8. Approximately 370 kcal and 6 g protein per serving.

Ingredients

4 eggs
200 g bittersweet chocolate
100 g butter
75 g flour
150 g powdered sugar
1/8 teaspoon salt

Preparation

1. Preheat the oven to 180°C. Line a 20 cm round pan with baking paper. 2. Cut the chocolate and butter into pieces. Melt them together in a bain-marie for about 5 minutes, stirring until smooth. 3. Mix the flour with the powdered sugar and egg yolks. Pour in the melted chocolate and butter and mix until smooth; the batter will be thick and glossy. 4. Beat the egg whites with 1/8 teaspoon salt until they hold firm peaks. Fold them in gradually with gentle strokes. 5. Pour the batter into the pan and bake for 20-25 minutes at 180°C, until the edges are browned and the center is just set. 6. Let the cake cool for 30 minutes before serving.

Notes

Store covered in the fridge for up to 3 days; take it out shortly before serving so it isn't cold in the center. A slice goes well with unsweetened coffee, and the texture is like a lighter brownie. Choose plain bittersweet chocolate, without filling, because pieces of other additions melt differently in the batter. If you use a pan wider than 20 cm, check the cake earlier, since the edges cook first. Contains gluten, eggs, and dairy.