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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Limited-edition Easter art piece, L 40 cm x W 18 cm x H 18 cm – 1.35 kg. An original and elegant chocolate creation by Nicolas Cloiseau and Jacques Owczarek, perfect for sharing with your loved ones. This composition features a dark chocolate base sprinkled with almonds and pistachios, a dark chocolate crocodile mold filled with vanilla praline and crispy crêpes dentelle, a dark chocolate egg with roasted Piedmont hazelnuts, as well as two dark and milk chocolate eggs. Each egg contains an assortment of praliné crocodile skin, amandas, and avelinas.
Crocodile Skin Gift Box 16 Chocolates
Checkerboard of 16 dark and milk praliné bouchee, finished with a ‘crocodile‑skin’ imprint. An Easter gift box to offer as a present or share with your loved ones.
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56% dark chocolate mould, paired with dark chocolate Easter fritures.
Large Milk Chocolate Easter Egg
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