Moelleux Au Chocolat Recipes

Steps:

• For the cakes:
• Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
• Just before serving, preheat the oven to 400 degrees F.
• Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
• For the caramel sauce:
• Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.

Steps:

• Preheat the oven to around 200C.
• Melt the chocolate and butter in a bain marie.
• Mix together the icing sugar and flour in a seperate bowl. Then add the eggs and mix well.
• Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely.
• Pour mixture into the ramekins about 3/4s full. Cook for approx 10mins, or until they have risen about an inch.
• I serve it still in the ramekin dish (in a very rustic French style!) with a raspberry coulis (recipe to follow soon) and vanilla ice cream.