Bolo de Chocolate Derretido (Moelleux au Chocolat)
Moelleux au chocolat Diga: mwah-LUH oh shoh-koh-LAH
Moelleux au chocolat é uma sobremesa francesa adorada, que consiste em bolos individuais de chocolate com um exterior rico e fudgy e um centro quente de chocolate derretido que escorre quando o bolo é cortado. Criado na década de 1980, agora é servido o ano todo em casas e restaurantes por toda a França. O contraste entre a parte de cima ligeiramente crocante e o miolo sedoso e líquido o torna irresistivelmente indulgente. É simples o suficiente para cozinheiros caseiros, mas impressionante o suficiente para jantares.
Bolo de Chocolate Derretido (Moelleux au Chocolat)
Moelleux au chocolat
Pronunciado mwah-LUH oh shoh-koh-LAH
- Rende
- 4
- Prep
- 15 min
- Cozimento
- 12 min
- Total
- 27 min
- Nível
- Fácil
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Modo de preparo
Preheat oven to 425°F (220°C). Generously butter four 6-oz (180-ml) ramekins or muffin tins and dust lightly with cocoa powder or flour; tap out excess.
Place chopped chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until completely melted and smooth. Remove from heat and let cool slightly.
In a medium bowl, whisk eggs, sugar, and vanilla (if using) vigorously for 2-3 minutes until pale, thick, and doubled in volume.
Gently fold the cooled chocolate mixture into the egg mixture until no streaks remain.
Sift in the flour and salt. Fold carefully with a spatula until just combined; do not overmix.
Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
Bake on the middle rack for 10-12 minutes until the edges are set and matte but the centers still look soft and slightly jiggly.
Let the cakes rest for 1 minute, then run a thin knife around the edges if needed and invert each onto a plate. Serve immediately.
Variantes regionais
Some cooks add a tablespoon of espresso powder or orange zest to the batter for subtle flavor twists. In certain regions a version with chopped nuts folded in is popular.
Notas do cozinheiro
- The exact baking time depends on your oven and ramekin size; start checking at 9 minutes to avoid losing the runny center.
- Use high-quality dark chocolate for the best flavor; avoid chocolate chips as they contain stabilizers.
- For extra indulgence, place a square of chocolate in the center of each ramekin before baking.
Sirva com
Vanilla ice cream, lightly whipped cream, or fresh raspberries and a dusting of powdered sugar.
Fazer com antecedência e armazenamento
Batter can be prepared up to 4 hours ahead, covered and refrigerated in the ramekins. Add 1-2 minutes to baking time if baking from cold.
