- 110 g sugar
- 2 eggs
- 30 g flour
- 100 g butter
- 100 g dark chocolate with 70-80% cocoa content (e.g. from Valrhona)
- 4 egg yolks
- 25 ml milk
- 25 ml cream
- 1 vanilla pod
- whipped cream to taste
- cocoa powder
- Mix 50 g sugar and the eggs well together. Add the flour and mix well too.
- Melt the butter and chocolate separately in a bain-marie. Then mix the melted chocolate and the melted butter and stir into the sugar-egg-flour mixture.
- Grease 4 small clay, paper or silicone cake moulds and divide the mixture between the moulds. Place the moelleux in the freezer overnight.
- The crème anglaise can also be prepared the day before. To make it, beat the egg yolks with 60 g sugar until the mixture turns a light colour. Stir in the milk, cream and vanilla pulp as well as the scraped-up pod and pour the mixture into a saucepan. Heat it up, stirring constantly. Before the mixture comes to the boil but has already thickened slightly, remove the pan from the heat and leave to cool. Remove the pod. Place in the fridge overnight.
- The next day, preheat the oven to 200-210°C and bake the Moelleux for exactly 10 minutes (it's best to try beforehand as the baking time can vary slightly from oven to oven). Meanwhile, prepare the plates with the crème anglaise, ice-cream or some whipped cream and fruit pieces if you like. When the moelleux are ready, turn them out of the cake tins onto the plates and serve immediately. Sprinkle with cocoa powder.
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