there's something about chocolate that always makes me see the output (read: the chocolatey goodness i just created) in a monochromatic way. why? because the black and white scenes offset the chocolate's beautiful, luscious dark, chocolatey brown even more. what normally appears to be just a dark brown color shines even more on an otherwise bland black and white background. doesn't this chocolatey brown look so tempting and inviting to you, too?
i learned to make "moelleux au chocolat" during my years at university. a bunch of girls and i, we used to meet on tuesdays for a sex and the city marathon and sweets bingeing. our young eagerness would always tempt us into enjoying our home-made desserts rather on the uncooked / unbaked side and / or fresh out of the oven when they were still scorching hot. this cake, as it happens, was our ideal companion: super fast to whip up and it actually should be consumed while it's still warm and rather mellow inside. in fact, these moelleuxs - or lava cakes, as they're often times called - are the epitome of a soothing, luxe, warm dessert. something utterly romantic in its notion. it warms you from the inside out, starting with your heart. that's why it's best consumed à deux and during the colder months. slather on some crème de gruyère (double crème) for good measure. the silky smooth and slightly sweet and fresh touch will balance out the rich chocolate nicely.
moelleux au chocolat - lava cakes
120 g lindt crémant noir 49%
120 g butter
120 g sugar
60 g flour
1 pinch salt
butter and sugar for the pans
break up the lindt chocolate in nice chunks. melt it together with the butter in a pan on lowest heat. no stirring needed. in the meantime, cream together the eggs and the sugar until foamy (the hand mixer is the fastest). when the chocolate is melted and almost back to room temperature, add it to the eggs and sugar. add a pinch of salt and sieve in the flour to combine.
best to make these fabulous lava cakes in individual cake or gratin pans. butter and dust with some sugar. fill the batter into the pans and bake at 220 c / 400 f. for 12 to 15 minutes (12 will be on the moister side). make sure you have a bit of a crust going on there, or you will have a cake that's rather a "mousse" (nice as well, but not what we're striving for here). insert a needle to check on doneness. remove from the oven and either turn out on to plates or serve warm from the pans. serve some double crème on the side. or be bold and opt for a scoop of vanilla ice cream.
this post was brought to you by lindt maître chocolatiers.