Chocolate Moelleux cake

You may have realised by now that I do love a bit of chocolate, and I find chocolate desserts to be particularly delicious. This soft and squidgy moelleux cake is one of those particularly yummy desserts I love, and for anyone with a gluten allergy, hoorah, it’s also gluten free.

Here are the ingredients and method:

200g of dark chocolate (70% cocoa).

I use the nestlé brand, but any good quality dark chocolate is good. Break it into small pieces. It helps the chocolate melt quicker.

Add 200g unsalted butter.

Melt the butter and chocolate together in a bain mairie, and once melted let it cool for about 10 minutes.

Separate 6 eggs.

Whisk 100g of castor sugar with the egg yolks. They will go a much lighter colour and a bit fluffy.

You can now pour the melted butter and chocolate into the egg yolks, slowly, continuing to whisk. Then whisk in one tablespoon of cornflour and a good pinch of salt.

Work quickly to whisk your 6 egg whites with another 100g of sugar, these need to reach soft peaks. Once done, they can be folded into the chocolate with a metal spoon. I normally fold half into the chocolate, then fold the chocolate back into the remaining half of egg whites.

Once all this is folded together pour into a prepared cake tin. I used a 9” spring form tin, which I’d buttered, dusted with cocoa powder and lined with a piece of baking parchment.

Bake in a 180°c fan oven for 30-35 mins. It will be soft to the touch when you take it out, and will deflate as it cools. I served mine with a simple, cold crème fraiche.

You can keep it in the fridge for a few days, if it lasts that long.