I decided to make this moelleux au chocolat the day I decided to start a diet. So obviously my good intention related to cutting on sweets didn’t last long..
However, when a woman needs a chocolate indulgence, we can’t really stop her can we? I don’t really know how men function when it comes to chocolate but I know that my husband “killed” 2 slices with a good vanilla ice cream on the side..I still managed to eat the other 4 slices over 72 hours (see, that was the best I could do, it’s like being on diet really!).
This cake is gluten-free if there is any concern of that sort.
|I sneaked in some pecans|
I have previously tried to cut some calories on cakes of that sort, I used yoghurt and apples (here), it turned out nice but not this “muddy”..I’ll still go back to that recipe for a moist cake.
The other recipe I have and where there was no intention to cut on anything was posted a while ago (here). It was a cross-way between a brownie and a moelleux. It went down a treat in my family…
The recipe I’m posting today is 100% gluten-free and with reduced sugar and fat (which has been replaced by some buttermilk).
If you like a proper molten lava or mi-cuit as we say in French, your cake will be ready after 20 min baking.
After 30 min baking (in my lousy oven at least), the texture I was looking for was there..The cake does not set in the middle when it’s still warm in any case so do not use the skewer/knife test on this one..
Serves 6 persons/ For an 8 inch rectangular tin or anything closer
Prep: 15 min/ Baking: 20 to 30 min
- 150 g. Dark Chocolate 70% (I used /12 good milk chocolate and ½ dark chocolate)
- 120 g. butter (initial recipe calling for 180g)
- 60g buttermilk
- 2 eggs
- A pinch of salt
- 90 g. brown sugar
- 40 g. sugar (initial recipe calling for 90g)
- 80 g. cornstarch
- 50 g. of unsweetened shredded coconut
|The cake after 2 hours (or even 3 days at room temperature) , cooled and slightly firmer (my favourite texture)|
Preheat oven to 180 ° C.
Melt chocolate and butter in a bain-marie and set aside.
In a bowl, whisk the eggs with sugars and salt. Add the buttermik, the chocolate and butter mixture gradually. When the mixture is homogeneous, pour the cornstarch and grated coconut and mix again.
Pour into the tin (you could cover it with baking paper) and bake 20 minutes at 180 ° C or 30 min, depending on the oven. It will form a crust but won’t set from inside.
It has to cool down, it will get “muddy” from inside and will stay at room temperature for 4 days at least. I never tried further than that..It’s best served (even a few minutes after the oven) with good vanilla ice cream..
I keep the cake in a plastic container. This moelleux au chocolat is freezer friendly, a sort of “anytime” fix…