Christmas is just around the corner and we are planning our Christmas dinner menu and most importantly, our Christmas desserts. This festive moelleux au chocolat is a classic and a French favorite of ours.
I wish you could smell the Moelleux au Chocolat baking in our kitchen…
I am one of those people that looks for every excuse to celebrate… a holiday, a birthday, a random Tuesday… You get the picture! I get so excited about Christmas coming, it’s a little out of control… This is the time of year when we pull out all the (gourmet food) stops. At any given moment, you can find us making thick and creamy French hot chocolate, baking chocolate ganache & raspberry caramel shortbread tarts or our favorite Biscuits Roses de Reims pink cheesecake.
You’re invited, bring food!
We love spreading the Christmas cheer, and in our circle of friends, that usually means bringing desserts when we are invited over (oh and wine, of course!). We got to talking about being invited over to friends’ homes on Instagram, and what to bring, and one of our Instagram friends made a special request for this moelleux au chocolat recipe. We were more than happy to honor her request!
Add your own special touch to this Festive Moelleux au Chocolat
- Add raspberries to make this a raspberry moelleux au chocolat. You could even add a top layer of raspberry jam if you like!
- Swirl in a tbsp of matcha to make this a matcha moelleux au chocolat.
- Add walnuts.
- Top with lemon meringue.
- Top with fresh seasonal fruit – if you’re making this for Christmas the seasonal fruits (in North America & Europe) are pears, clementines, persimmons and blood oranges.
We’re off to continue Christmas baking… xoxo
- 1 + ⅛ cup of chocolate chunks
- 1.5 stick of salted butter (diced)
- 5 eggs
- ¾ cup of sugar
- ½ cup of all purpose flour
- Preheat oven to 350°F (175°C).
- Put the butter and the chocolate in a bowl.
- Heat in a microwave oven or in a double boiler.
- Mix to combine.
- Whisk the eggs and the sugar in the bowl of your stand mixer until the mix is pale yellow and thick.
- Add the flour and mix to combine, don't over mix.
- Pour the chocolate mix into the eggs mixture and whisk to combine.
- Butter a cake tin of 9-10 inches.
- Pour the mixture into the cake tin.
- Put in oven for 15 minutes.
- Remove from oven.
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