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.
Pour into Flexipan moulds of ± 2 cm Ø and leave to harden.
Beat into a white, creamy ribbon.
Fold in carefully.
Fill the moulds with the moelleux batter and push a chocolate centre into the heart.