A few weeks ago, this film was screening on our local channel SBS ON DEMAND. We had not watch it in a long time, but since we had a Blu-Ray version of it, we decided to watch it instead...Better image, better sound thanks to our OPPO Universal player.
I hear you say, what's the link with a chocolate cake recipe? Well, for those of you who have not watch the movie, there is a moment in the film where these two end up at Café de Flore in the wee hours of the morning after an eventful - understatement - night... François Cluzet orders chocolate moelleux, and Omar Sy says he doesn't really like this gooey thing and orders a taste satin instead!
The following day, I get an update from my fellow blogger Distant Francophile with a post giving the recipe for this gooey thing. So after exchanging emails, permission was granted to reblog.
So here it is:
Jangle, like myself is not much of sweet tooth – we actually prefer cheese over dessert. But the desserts we do like, we really like, if you know what we mean.
One of the desserts that we always struggle to say ‘no’ to is Moelleux au Chocolat.
Sometimes called Chocolat Fondant, this rich, oozing, chocolate concoction is a joy to behold. Cake-like on the outside, but filled with molten chocolate it really is a special treat.
Given how good this dessert is, I spent years thinking Moelleux au Chocolat was beyond the skills of your average home cook. But our recent trip to France inspired me to explore this idea a little further and I soon found out that this French classic is as easy to prepare as it is yummy!
Here’s my recipe for Chocolat au Moelleux for you to try. It serves four diners – but is easily scaled up to serve more. I really hope you enjoy it as much as I do!
When you are ready to serve the Moelleux au Chocolat, preheat your oven to 210 degrees celsius.
Then share the chocolate mix between 4 ramekins or moulds. If you prefer to turn your Moelleux out, grease the ramekins. Personally, I prefer to serve them in the ramekins so I don’t bother to grease them. Pop the ramekins into the oven for around 12 minutes until the tops are firm but the centres are still liquid.
Then serve hot and gooey with good cream or ice cream.
Until next time – au revoir.
P.S. In the interests of transparency, I should point out that today’s photo of a Moelleux au Chocolat is not actually one I cooked…we decided the plating skills of the team at Polperro Wines on Melbourne’s Mornington Peninsula gave you a much better idea of why you should try a Moelleux au Chocolat than any plating I could do!
You can follow Janelle here: www.distantfrancophile.com - she lives in Melbourne.
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Born in France, well travelled, relocated to Sydney in 1997.
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