Easter Chocolate Moelleux Cake Recipe

To celebrate Easter, Nicolas Cloiseau, Chef at La Maison du Chocolat and Meilleur Ouvrier de France, has come up with a recipe that's sure to tantalize the taste buds of gourmets young and old!

 

As an apprentice pastry chef, show off your talents and create a delicious chocolate moelleux.

 

Happy tasting and Happy Easter!

 

THE MATERIALS

- a 20cm-diameter mold

Creating the Moelleux

INGREDIENTS FOR THE MOELLEUX

- 4 eggs

- 160g caster sugar

- 160g dark chocolate 70% minimum

- 100g soft butter

- 35 ml rapeseed oil

- 55g T55 flour

- 4 small Easter praline eggs (2 dark chocolate eggs and 2 milk chocolate eggs)

 


RECIPE FOR THE MOELLEUX

- Melt the chocolate and mix with the melted butter and oil.

- Mix the eggs with the sugar, then stir in the chocolate mixture.

- Add the sifted flour and pour 2/3 of the mixture into a silicone mould.

- Add praline-coated eggs and pour the last third of the mixture into the mold.

- Let stand 30 min at room temperature.

- Bake at 180°C for approx. 25 minutes.

- After cooling, refrigerate for 2 hours and glaze with chocolate icing.

Making the Chocolate Glaze

INGREDIENTS FOR THE CHOCOLATE GLAZE

- 200g dark chocolate 60% minimum

- 40 ml rapeseed oil

- 25g chopped toasted almonds

- 25g chopped roasted hazelnuts

 


THE CHOCOLATE GLAZE RECIPE

- Melt the chocolate bars, then add the oil and dried fruit.

- Use the mixture at 40°C to coat the cold moelleux.

 


Enjoy your Easter chocolate cake at room temperature. Enjoy!

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