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Recipe Tip: A Decadently French Moelleux au Chocolat

This delicious recipe comes courtesy of new Hip Paris friend Cristina – cook, writer, photographer and blogger extraordinaire. Her mouth-watering blog, From Buenos Aires to Paris, grew from her desire to learn to cook like the French – which is something we can all relate to! For scrumptious recipes and inviting images all year long be sure to check out Christina’s delicious blog. Be sure to let all of us at HiP Paris know what you think of the moelleux once you have baked one!

Moelleux au Chocolat Paris Recipe

One of the things that first catches our foreign eye when we come to France, apart from the Eiffel Tower, is the moelleux au chocolat — that typical French cake, so simple, yet so decadent, moist, scrumptious …And, immediately, we come to the conclusion that such a treat must be archi-compliqué to make… It ‘s French after all !

Today, I am going to show you not only how to make a moelleux but to take it to haute-pâtisserie levels, by coating it with the most luscious mirror glaze, and to top it off, a wonderfully fresh array of berries…

What ? You believe you can’t make it ? Well, unlike most foodbloggers who admit having felt a passion for cooking since an early age, I spent all my life away from the kitchens, teaching at schools and university, until one day, destiny took me to France (Yes, we are puppets in the hands of God), and there, a new passion was born ! but since learning on my own was hard, I decided to train professionally both in Buenos Aires and in Paris : Ecole Alain Ducasse, Ecole Lenôtre, in Plaisir…internship with the famous Parisian pâtissier Gérard Mulot…

This cake is not hard to make, but the first secret to incredible taste and texture begins with top quality chocolate … here I used Vahrona  61% cacao (you can buy the 1kilo package at G. Detou – 58 rue Tiquetonne).  I would advise you chocolate no less than 55% cacao, but not too high either, since the cake might turn too bitter. Same holds good for the cocoa powder…this incredibly brilliant mirror glaze is impossible to achieve without good cocoa powder

Ok, let’s get working…here is the recipe…

Moelleux au Chocolat

  • Dark chocolate (minimum 55% cacao), 200gr
  • Butter, 200gr
  • Icing sugar, 60gr
  • Granulated sugar, 60gr
  • Eggs, 5
  • Cornstarch, 40gr
  • Salt, a pinch

Pre-heat the oven to 180°C. Butter a 18/20/22cm ring mold. Wrap the bottom in aluminum foil. Place it on a baking sheet. Chop the chocolate coarsely. Add the butter in pieces. Melt in a “bain Marie”. Combine well. Pass the mixture to a stand mixer. Incorporate the sugars and salt. Then, add the eggs, one by one, whisking constantly. Finally, by hand, fold in the sifted cornstarch. Pour immediately in the ring mold. Bake for 22′/ 24′. Attention ! When you put a wooden stick in the center, it should not come out completely dry ! Otherwise your moelleux will not be moist ! Let it cool before removing from the mold. If you are going to glaze it, it is better to refrigerate it for at least 12 hours. You can make this cake a week in advance if you want to, as long as you keep it in the freezer. The glaze can be applied on the frozen cake too ! Now yes…make sure you cake stays in the fridge at least 6 hours before eating !

For the glaçage miroir (cocoa mirror glaze), you will need:

  • Water, 150gr
  • Cocoa powder, 60gr (pleeease !!!! good quality here, otherwise it won’t work…Valrhona again?)
  • Heavy cream, 120gr
  • Sugar, 180gr
  • Gelatin 7gr (if you use gelatin in powder, sprinkle it on 30gr of water)

Put all the ingredients in a small saucepan, except the gelatin. Stir well with a metal whisk. Heat, stirring constantly until it boils. Continue stirring 5′ more, you will see the mirror-like appearance. Let it cool. Add the gelatin that has been hydrated in water, and then warmed a few seconds (warmed…NOT heated !) in the micro-wave oven. Combine well. Sift. Use at 35°C.

Take your moelleux out of the freezer, place it on a metal cake rack and pour the glaçage miroir on it. Tap the rack a little bit to remove excess. Refrigerate. Decorate the moelleux with all the berries that you like, think about creating volume, like this!

Moelleux  Steps_103decoration

Bon Courage !

Cristina, From Buenos Aires to Paris. Cristina is available for private cooking lessons. Contact her here: frombuenosairestoparis@gmail.com

Related Links:

Text and Images by Cristina. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

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Written by Cristina Lasarte

Cristina LasarteCristina is an Argentinian expat and food blogger, determined to uncover the secrets of French cuisine one delicious recipe at a time.

Website: From BA to Paris

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Posted in Food, HiP Recipes | 5 Comments »

5 Responses to “Recipe Tip: A Decadently French Moelleux au Chocolat”

  • Emma says:

    Hi Cristina, I have a question for you if you are able to answer it! Has the ingredients in the Moelleux au Chocolat changed over the years? Or is there one traditional recipe?

  • Hello there. You can find moelleux all over France!

  • Taina says:

    Hello, i have a question i was wondering if you could tell me where exactly is it common to be served moelleux au chocolat? is there a certain region thats known for it? or a city perhaps?

  • Stella says:

    Hi Erica! Yes, everyone does want to learn how to cook in the French fashion. Here in the states, the French technique is coveted. I, however, covet the higher farming standards and quality of the food (smile).
    Your moulleux looks perfect by the way!

  • Thanks Hip Paris, Erica and team, for this unique opportunity to meet your readers….I feel honoured!
    I hope everyone enjoys this cake as much as my readers,students, family and friends do !
    Merci beaucoup ! Muchas Gracias !!

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