What is moelleux au chocolat?

Moelleux au chocolat is a French dessert consisting of a chocolate cake with a liquid center, often baked in individually large parts. In English, this dessert is often called a chocolate lava cake or a melted chocolate cake due to a "molten" chocolate center. Individual cakes are often served in luxury restaurants, but dessert is also relatively simple for someone who has little experience with baking, which will bake in home kitchen.

There is no consensus about where this dessert originated. New York Chef Jean-Georges Vongerichten claimed that in 1987 he accidentally invented the molten chocolate cake by removing the mushroom cake from the oven too early. Other sources, however, say that Moelleux au chocolat is one of the oldest desserts in French cuisine. Another theory of his origin says that cakes are based on a recipe for chocolate souffle cake Dion Lucas, which was one of the first to introduce French recipes to the United States inE 40s of the 20th century.

Regardless of its origin, Moelleux au chocolat has characteristics of suffles, cakes and even puddings. The cakes are probably the most similar to the souffle cake, because the recipes are generally without slipping and the cakes fall in the middle at the cold. Like souffle and mushroom cakes, chocolate lava cakes rely on the loser eggs for their texture and climb. The liquid center has a pudding similar to a consistency that densify when it cools.

The primary component in any recipe Moelleux au chocolat is of course chocolate. Because cakes rely on chocolate for their taste, high quality chocolate is important for a good cake. Most recipes require bittersweet or dark baking chocolate. Some recipes include a little cocoa powder for even more chocolate taste.

eggs, butter and sugar are other basic ingredients for molten chocolate toRT. The butter is melted together with the chocolate. Eggs and sugar are mixed in one of two ways: whole eggs can be defeated together with sugar, using a blender to beat a few minutes until the mixture becomes light and fluffy; Alternatively, only egg yolks are defeated into sugar and white are defeated separately until they create peaks.

The molten mixture of chocolate and butter is mixed into a mixture of eggs and sugar. If the white eggs were whipped cream separately, the last. Moelleux au chocolat may include other ingredients such as vanilla or other aroma extracts, espresso powder and even flour.

molten chocolate cakes are generally baked in individual ranks, baking or muffin cans. They are baked only a few minutes to keep the center liquefied and usually served hot from the oven. Moelleux au chocolat can be served with vanilla ice cream or whipped cream, but can also be eaten alone.