Dark chocolate moelleux

Every chocolate lover will testify to this: dark chocolate moelleux (or lava cake) is one of the most heavenly delights in the world – yet a lot of people are hesitant about making it. This recipe, however, guarantees the perfect end result with ease: a smooth and moist moelleux with a luscious centre of creamy dark chocolate boasting a rich chocolate taste. Chocolate desserts don’t get any better than this. Cooking times may vary slightly from oven to oven. A few trials may be necessary to get it just right.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Dark chocolate moelleux

Ingredients Preparation
  • 362g
    whole egg(s)
  • 217g
    caster sugar
Beat together in stand mixer.
  • 235g
  • 90g
    fresh butter
Melt together at 45°C and add to stand mixer.
  • 96g
    pastry flour
Add to stand mixer. Grease aluminium moulds with butter and dust with flour, fill with moelleux batter and bake at 190°C for 8 to 10 minutes.

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