Grand Cru Moelleux
Every chocolate lover's dream: a warm chocolate cake with a liquid centre made from the finest Felchlin chocolate. Treat your guests to this popular and exclusive dessert.
Ingredients
Grand Cru Moelleux
4
Piece(s)
Eggs
160
g
Sugar
120
g
Butter, soft
50
g
Flour
Preparation
Grand Cru Moelleux
1. Beat the sugar and eggs for 10 minutes at medium speed using a mixer.
2. Melt the couverture in a bain-marie and mix with the soft butter at 40°C to form an elastic and glossy mixture.
3. Mix the sugar-egg mixture and the couverture-butter mixture together. Finally, fold in the sieved flour.
4. Place the mixture in the fridge for at least 4 hours.
Tip! Fill the mixture into a piping bag.
5. Pipe into pre-buttered moulds using a pastry bag.
Bake at 200°C (fan oven 180°C) for 6-8 minutes.
The pastry should still be liquid inside.
6. Remove the moulds and serve warm immediately.
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