Moelleux Au Chocolat

Cook this flourless molten chocolate cake with Sprouts Founder, Kate, and Chef Training Graduate, Thunder.

What is Moelleux Au Chocolat?

Moelleux au Chocolat, also known as molten chocolate cake, is a decadent French dessert that delights chocolate lovers with its rich, gooey, and molten center encased in a delicate, baked chocolate cake. This indulgent treat is a delight for chocolate enthusiasts, offering a perfect balance of rich flavors and textural contrast.

Here is a Moelleux Au Chocolat recipe that you can easily prepare at home:

Your Instructors

In this video, you’ll cook with Kate Rogers, founder of Sprouts Chef Training, and Thunder, a Sprouts Chef Training graduate. Sprouts is a 501(c)(3) charity equipping youth like Thunder to rise from hardship through culinary training and job placement.

Learn More | Read Thunder’s Story

Recipe: Moelleux Au Chocolat – Flourless Molten Chocolate Cake

Ingredients

Cake:
1 cup lightly salted butter
1 cup brown sugar
1 cup dark chocolate
2 tablespoons unsweetened cocoa powder
8 eggs
2 vanilla beans
2 tablespoons powdered sugar (for dusting)

Step-By-Step

Step 1: Preheat oven to 350°F.

Step 2: Melt the butter and chocolate using a double boiler. Or, create a makeshift double boiler, by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the butter and chocolate until melted and combined. Set aside to cool.

Step 3: Separate egg yolks and egg whites.

Step 4: In a large bowl or mixer, whip egg whites until stiff peaks form. Transfer 2/3 of your whipped whites in a medium-sized bowl, leaving 1/3 in the large bowl.

Step 5: Once your butter/chocolate mixture cools, stir in egg yolks, brown sugar, cocoa powder, and scraped vanilla beans. To “scrape” your beans, split each pod lengthwise using a knife, then use the back of the knife to scrape out the tiny black seeds or “vanilla beans” from the inner walls of the pod.

Step 6: Use a spatula to fold the butter/chocolate mixture into the large bowl (containing 1/3 of the whipped egg whites). Add the remaining egg whites. Fold until smooth.

Step 7: Pour into a non-stick, glass pan. Bake at 350°F for 15 minutes, or until slightly wobbly. Garnish with powdered sugar, and enjoy!

Don’t Be Afraid To Experiment

For ultimate indulgence, serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Liked This Recipe?

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A BIG thank you to producer and editor, Christophe Wu, as well as Annie Bernstein, Emily Knell, and Dartre Green!