Fail-Proof Chocolate Moelleux
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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Servings: 4 individual servings
Ingredients
- 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
Instructions
- 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!
Notes
Notes
*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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