Chocolate Moelleux with raspberries

Chocolate Moelleux with raspberries

Tags: Desserts Cakes | Cookies
8

The raspberry, strawberry, cherry and blueberry season has arrived. Here is our interpretation of the classic Moelleux, the soft chocolate dessert, enriched with a raspberry ganache!

Ingredients

For the dough:
150 g
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 decoration:
150 g
cherries
150 g
blueberries

Preparation

  • Defrost the raspberries.
  • Preheat the oven to 180°C.
  • Melt the butter and the chocolate in a pan. 
  • Remove the heat as soon as the chocolate melts so that it doesn’t burn. 
  • Beat the eggs in a mixing bowl, and 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 if cooked by inserting the point of a knife into the centre of the cake. 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.
  • Beat the cream until it forms a mousse and then mix in the raspberries.
  • Decorate the cake with cherries, blueberries and other fruits. 

At a glance

Preparation time
50-60 min
Cooking time
35-40 min
Temperature
180°C
Difficulty
easy
Servings
1
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