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Chocolate moelleux

Fail-Proof Chocolate Moelleux

5 from 3 votes
Fail proof recipe for a soft chocolate moelleux with a runny chocolate center. This recipe requires corn starch (maïzena) instead of flour and margarine instead of butter to make it gluten free and dairy free.
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Prep Time: 12 minutes
Baking Time: 12 minutes
Total Time: 24 minutes
Servings: 4 individual servings


  • 100 g dark chocolate 70% cocoa
  • 50 g margarine more for greasing
  • 50 g brown sugar
  • 2 eggs
  • 30 g corn starch maïzena
  • 4 (40 g) squares of chocolate


  • Preheat the oven to 180°C.
  • Start by melting the chocolate in a saucepan over low heat or in the microwave (2x 30s at 650W)*.
  • Add the margarine to the melted chocolate and stir with a spoon to melt it.
  • In large bowl, beat the eggs and the sugar with a whisk until foamy.
  • Stir in corn starch with a spoon or a spatula.
  • Now, pour in the chocolate-margarine mixture and stir again.
  • Grease 4 ramekins with some margarine and fill them with batter.
  • To obtain a runny chocolate heart, insert a square of chocolate that you broke in half, in the center of each ramekin.
  • Bake exactly 12min. Enjoy hot!


*I always recommend to stop heating when half the chocolate is melted and continue stirring, away from the heat source, to melt the remaining chocolate without burning it.
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