Moelleux Recipe
Petite French chocolate cake w/ ganache center & house-made whipped cream & berries
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Ingredients
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Cake
Ganache
Whipped Cream
Berries
Method
Cake
- 1
Prepare the Oven
Preheat your oven to 180°C (350°F) and grease four small ramekins or a muffin tin.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a pot of simmering water or in the microwave until smooth, stirring occasionally.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and large eggs until pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to combine.
- 5
Add Flour and Vanilla
Sift in the all-purpose flour and add the vanilla extract. Gently fold the mixture until just combined.
- 6
Bake the Cake
Pour the batter into the prepared ramekins or muffin tin and bake for 12-15 minutes, until the edges are set but the center is still soft.
- 7
Cool the Cakes
Allow the cakes to cool in the ramekins for a few minutes before inverting onto a plate.
Ganache
- 8
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 9
Combine with Chocolate
Remove from heat and add the dark chocolate to the saucepan. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- 10
Cool the Ganache
Allow the ganache to cool slightly before pouring it into the center of each cake.
Whipped Cream
- 11
Beat the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- 12
Whip until Soft Peaks
Using an electric mixer, beat the mixture on medium speed until soft peaks form.
Serve
- 13
Plate the Cakes
Place each moelleux on a plate. Pour the ganache into the center of each cake.
- 14
Add Whipped Cream and Berries
Top with a generous dollop of whipped cream and garnish with mixed berries.