Chocolate Moelleux: Molten Center or Fondant? It Is Not the Same Recipe
The molten center moelleux comes out raw in the middle and is eaten straight from the oven. The fondant is fully cooked and holds up cold. These are two different recipes with two different uses.
Method
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- Butter generously 6 ramekins, 3 inches (8 cm) wide. Dust with cocoa, tapping out the excess. Put in the refrigerator.
- Melt the chocolate and butter in a double boiler. Stir until smooth. Let cool 5 minutes.
- Whisk the eggs, yolks and sugar until the mixture triples in volume. 3 to 4 minutes with a mixer.
- Fold the melted chocolate into the egg and sugar mixture, whisking gently.
- Sift the flour and salt over the batter and fold in with a spatula, using a bottom-to-top motion.
- For the molten center: pour into the ramekins and bake at 400°F (200°C) for 10 to 12 minutes. Edges set, center wobbly. Serve right away.
- For the fondant: bake 16 to 18 minutes at 350°F (180°C). Let cool before unmolding. Can be made the day before.
- Test the baking time with a single ramekin to calibrate your oven.
Ramekins filled with batter keep up to 48 hours in the refrigerator. Add 1 to 2 minutes if you bake straight from cold. This is the restaurant method: prepare everything ahead, bake to order.
Nutrition
Estimate per serving.
Quick answers
How long does it take?
Plan on 27 minutes in total: 15 minutes of prep and 12 minutes of cooking.
How many people does this recipe serve?
It serves 6. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Ramekins filled with batter keep up to 48 hours in the refrigerator. Add 1 to 2 minutes if you bake straight from cold. This is the restaurant method: prepare everything ahead, bake to order.
