Moelleux Satan's chocolate cake

[Brucelles]

This is a monster. I had dinner with a French couple a few days ago and the devil bitch woman host made me eat this dessert. I am addicted and already about 5 Kgs overweight in 4 days from eating it.

Anyway she gave me the recipe and I am going to share it. Why should I be the only Hexus fat git?

First be warned, if you are sensible, of a nervous disposition, are on a diet or otherwise health-conscious, run away; don't even look at the list of ingredients. This is possibly the richest, the gooiest, softest melt-in-the-mouth temptation in the world. It’s also a piece of cake to make, it’s actually supposed to not rise and to crack on top.

When it’s finished it will be a familiar cakey appearance on the outside, but soft and gooey, perhaps even runny, if you are lucky and used the overkill recipe.

I have it with Belgian vanilla ice cream but whipped cream is fabulous, and whipped cream with a dash of Cointreau is superb.

I have tried a version with toasted walnuts and it is a toss up whether the original or he walnut version is best. Walnuts is richer, but plain is purer. I’ll write the recipe with different instructions for both styles. The 'with nut' instructions are in italics.

Chocolate Moelleux (pronounced Moleur)
(makes 8 big portions, or 12-16 mini-cakes)
175 g soft butter (try a ratio of 2:1 unsalted to salted) You can add more, up to 250 g, but I want to at least live to see my daughter graduate.
100 g dark chocolate (I used 72% cocoa solids Belgian top of the line chocolate)
150 g fine caster sugar. Again I reduced this to save my life, but you can go up to 225 g. Perhaps 200 is the best level for those with no weight or health issues.
5 medium eggs
3 tbsp flour
200 g walnuts (optional)

For the topping
The best ice cream you can find, or
Whipped, clotted or just double cream, or
Custard, fresh-made or canned, who cares?

Procedure
Preheat the oven to 200 C.

Melt the chocolate in a bain-marie or bowl over simmering water. Set aside and leave to cool slightly.

Mix the butter, eggs and sugar until the mixture is thick and very pale.

Mix in the flour, then fold in the chocolate.

Optional Step - Take 150 g of the walnuts and coarsely chop them. I use a knife, but you can use a hand blender in quick pulses. To toast them, put them in non-stick pan without any oil and brown, stirring continuously. Add them to the mix. Cut the remaining nuts into pieces with a knife and reserve.

Oil a springform if you have one, or a cake tin if not (24 cm) and pour in the chocolate (and walnut) mix. Sprinkle with the reserved nuts and pop into the oven, middle shelf, for about 40 minutes. The top will start to crack and the cake should be setting, but remain very moist.

If you are making cakelets, oil 12-16 ramekins or muffin tins (depending on their size) and fill them to two-thirds, as they might rise quite a bit. You only need to cook them for 20-25 minutes. It’s better to undercook than over.

Serve the moelleux warm or cold, with the topping on the side. It is ideally served warm, but you can prepare it in advance and rest it in the fridge or anywhere away from greedy hands.

[Funkstar]

THat does indeed sound fantastic. I'll need to try and give it a go at some point.

[pauldarkside]

Like this one? Damn it does look good

[BEANFro Elite]

Right, not quite the same thing, but im off to buy some muffins and custard

[Brucelles]

Originally Posted by pauldarkside

Like this one? Damn it does look good

That's the photo from the recipe I used for the walnut version. Slurp.

[pauldarkside]

Did you try the sauce they suggested?

[Brucelles]

Originally Posted by pauldarkside

Did you try the sauce they suggested?

I did, but I wasn't dead impressed tbh. However I do live in Brussels, so I can just wander into my corner shop and buy fabulous sauces and toppings, and ice-cream of the gods. I have been experimenting with flavoured whipped creams (cream with brandy, cream with Cointreau, cream with Calvados, etc.) and syllabub. Syllabub is wonderful with moelleux.

[pauldarkside]

Originally Posted by Brucelles

....I can just wander into my corner shop and buy fabulous sauces and toppings, and ice-cream of the gods....

Well, I suppose we do have clotted cream down here

I'm not a big lover of booze mixed in with food - from what I've experienced it tends to be the only thing you can taste, i.e. overpowering and distracts from the other flavours.

[Brucelles]

Yes, I get that, but I am using a tablespoon or so, with a sprinkle of sugar, and it's pretty good.

But if I ever get a chance to write down my vanilla rum cake recipe (I need to make it again to remember precisely) I will make you eat your words.

[pauldarkside]

Originally Posted by Brucelles

Yes, I get that, but I am using a tablespoon or so, with a sprinkle of sugar, and it's pretty good.

But if I ever get a chance to write down my vanilla rum cake recipe (I need to make it again to remember precisely) I will make you eat your words.

I'll keep an eye out for that one thanks