Moelleux au chocolat de Pierre Hermé

Simply divine. And easy to make too.


1- Melt 400 gr of dark chocolate (70% cacao content or more) with 200 gr of butter in bain-marie.
2- Meanwhile, whisk vigorously four whole organic eggs with 80 gr of brown sugar (or 120 gr of granulated sugar — this is from the original recipe, but I do not use granulated sugar at all). Whisk until it almost doubles in volume with plenty of bubbles.
3- Add in three times a mix of 100 gr of flour and 80 gr of almond powder (or “almond flour”). Mix very well.
4- Add the chocolate and butter mixture and pour in a prepared baking pan (lined with melted butter and a little bit of flour). Bake for 15 minutes in a 180ºC oven.
5- Wait until it cools down a little, and sprinkle with cacao powder.

Serve at room temperature. 

Note: The photo shows a smaller version of the recipe with half of the ingredients listed. 


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