Chocolate moelleux

Course Pastry
Servings 6 pax


  • 60 g Bloem
  • 2 pcs Ei
  • 100 g Suiker
  • 110 g Boter
  • 100 g Chocolade
  • 2 pcs Eidooier


  • Carefully weigh all ingredients.
  • Take the eggs and mix them completely with half the sugar. Do the same with the yolks and the other half of the sugar.
  • Sift the flour into the mixing bowl and beat it well until you get a homogeneous mass.
  • Melt the chocolate with the butter and add them to the mixture.
  • Pour the whole into a closed piping bag. Let it cool in the refrigerator, so that the mixture can set somewhat.
  • Bake the moelleux just before serving. Until that time the batter can remain in the fridge.
  • Allow the oven to pre-heat at 200 ° C. Keep the baking tray separate.
  • Rub the inside of the serving rings with a little butter and then sprinkle some flour over it. This is important to easily remove the pastries from the mold later.
  • Place the rings on the baking sheet, on a sheet of baking paper or a silicone mat. Then spray the batter into the molds. Note: fill each ring 2/3 with the fitting. The cakes will rise in the oven.
  • Bake the moelleux 6 to 10 minutes in the oven at 200 ° C. 6 min for soft, continuous filling, 10 min for harder filling.
  • Carefully loosen the pastries and place one on each dessert plate. The moelleux heart must be fluid. Serve immediately!
  • Serve the warm moelleux with a scoop of cinnamon ice cream and / or a little fresh red fruit.
Tried this recipe?Let us know how it was!
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