Intense chocolate moelleux
Intense, dark and with runny chocolate at the heart: that's how this mœlleux or lava cake is loved best by many chocolate lovers. For this recipe, chef Alexandre worked with Callebaut®'s Power 80 chocolate to bring out a really solid and powerful chocolate taste in it. You can definitely serve it as such, or side it with a scoop of ice cream or sorbet
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Εύκολο
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Recipe for 40 portions
Chocolate centres
Συστατικά: Chocolate centres
Προετοιμασία: Chocolate centres
Pour into Flexipan moulds of ± 2 cm Ø and leave to harden.
Moelleux
Συστατικά: Moelleux
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225 gsugar
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450 gwhole egg(s)
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170 gegg yolks
Προετοιμασία: Moelleux
Beat into a white, creamy ribbon.
Συστατικά: Moelleux
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350 gmelted butter
Προετοιμασία: Moelleux
Mix in.
Συστατικά: Moelleux
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145 gsifted flour
Προετοιμασία: Moelleux
Fold in carefully.
Fill the moulds with the moelleux batter and push a chocolate centre into the heart.
Leave to rest in the refrigerator or store in the freezer. Bake at 180°C for 10-15 minutes depending on the size.
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