Chocolate Moelleux with raspberries

Chocolate Moelleux with raspberries

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bylouisesk - food blog

The berry season has arrived and here is our interpretation of the classic Moelleux, the soft chocolate dessert enriched with a raspberry ganache!


For the dough:
150 g Mix C - Mix Pâtisserie
200 g chocolate
5 eggs
100 g sugar
150 g butter
For the cream:
200 ml cream
150 g strawberries, frozen
1 vanilla pod
2 tbsp icing sugar
For the decoration:
150 g cherries
150 g blueberries


  • Defrost the raspberries.
  • Preheat the oven to 180°C.
  • Melt the butter and the chocolate in a pan.
  • Remove the heat once the chocolate has melted so that it doesn’t burn.
  • Beat the eggs in a mixing bowl, then add the sugar and flour. Mix well.
  • Add the melted chocolate to the egg mixture and mix until smooth and uniform.
  • Cook in the oven for 20 minutes.
  • Check whether the cake is ready by inserting the point of a knife into the centre of the cake. This should come out clean.
  • Leave to cool and then remove from tin.
  • Make the raspberry cream while the cake is cooling.
  • Mix the sugar and the vanilla and then add the raspberries, reserving most of the juice.
  • Whip the cream until it forms a mousse-like consistency and then mix in the raspberries.
  • Decorate the cake with cherries, blueberries and other fruits.
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