Intense chocolate moelleux

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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

Recipe instructions

(Fill in the desired quantity and recalculate)

Chocolate centres


Pour into Flexipan moulds of ± 2 cm Ø and leave to harden.


  • 225g
  • 450g
    whole egg(s)
  • 170g
    egg yolks

Beat into a white, creamy ribbon.

Mix in.

  • 145g
    sifted flour

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.