Moelleux Chocolat

So here’s one I really need some help on…especially because this looks so tasty and so simple. The recipe comes from a french blog and I’m having a little bit of a tough time translating the metrics into something I actually have a cup or spoon that will measure. So I put my best guess along with the original metrics. Also the soupspoon measurement isn’t really a universal one. Please cook and comment. This one needs work.

1 cup + 2.5 Tbl or 7 oz. or 200 grams bitter chocolate (80% cocoa)

7/8 a cup or 200 grams  butter

1  1/8 cups or250 grams  sugar

5 eggs

1 ½ soupspoon of flour (I’d try a tablespoon)

Preheat oven to 190°C and grease a cake tin or individual ramekins

1 – Break the chocolate in small pieces and melt it with the butter over hot water or in microwave oven

2 – Add the sugar and mix well,

3 – Add the eggs one by one, carefully mixing before adding the next

4 – Add the flour and mix well.

5 – Transfer to the cake tin or ramekins

6 – Bake at 190°C (375F)for 25 to 30 mn. The F conversion is actually 374 degrees so keep an eye on it while it bakes.

7 – Let it cool for 5/10 mn and serve the ramekins with the chocolate still warm and smooth inside (moelleux).

Or put in the fridge and serve the next day (fondant)… it’s delicious !!!!

food for rugby fans – 10 – Moelleux Chocolat (to share version)

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