Moelleux

Template:Infobox dessert Moelleux is a type of dessert known for its soft, almost melting texture. The term "moelleux" is French for "soft" or "mellow," reflecting the dessert's characteristic texture. One of the most popular variations of this dessert is the moelleux au chocolat, also known as a chocolate lava cake or molten chocolate cake. This dessert is distinguished by its fluid chocolate center that flows out when the cake is cut open.

History

The exact origins of moelleux, particularly the moelleux au chocolat, are disputed. However, it is widely recognized as a staple of French cuisine. The dessert gained international popularity in the 1980s and has since become a favorite in many parts of the world.

Preparation

The preparation of moelleux involves creating a batter from chocolate, butter, sugar, eggs, and a small amount of flour. The key to achieving the dessert's signature molten center is in the baking time. Moelleux is typically baked just long enough for the edges to set while the center remains liquid.

Ingredients

• Dark chocolate
• Butter
• Eggs
• Sugar
• Flour

Instructions

1. Preheat the oven. 2. Melt the chocolate and butter together. 3. Whisk the eggs and sugar until fluffy. 4. Fold the melted chocolate mixture into the egg mixture. 5. Sift in the flour and fold until just combined. 6. Pour the batter into prepared molds. 7. Bake until the edges are set but the center is still soft.

Variations

While the classic moelleux au chocolat is the most well-known, there are many variations of the dessert. Some include adding different flavors, such as vanilla, espresso, or liqueur, to the batter. Others involve using alternative ingredients, such as white chocolate or adding fruit fillings.

Serving

Moelleux is typically served warm, often with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of ice cream. The contrast between the warm, molten center and the cool accompaniment enhances the dessert's appeal.

See also

• Chocolate cake
• French cuisine
• Dessert

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