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.
Level:
Easy
Makes:
Recipe for 40 portions

Chocolate centres

Ingredients: Chocolate centres

  • Q.S.
    80-20-44NV

Preparation: Chocolate centres

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

Moelleux

Ingredients: Moelleux

  • 7.9 oz
    sugar
  • 1.0 lb
    whole egg(s)
  • 6.0 oz
    egg yolks

Preparation: Moelleux

Beat into a white, creamy ribbon.

Ingredients: Moelleux

  • 1.0 lb
    80-20-44NV
  • 12.3 oz
    melted butter

Preparation: Moelleux

Mix in.

Ingredients: Moelleux

  • 5.1 oz
    sifted flour

Preparation: 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.