Recipe Tip: A Decadently French Moelleux au Chocolat
June 21, 2010
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!
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…
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