Moelleux au Chocolat



4 oz dark chocolate

⅔ cup butter

4 eggs

⅔ cup sugar

½ cup flourCaramel Sauce

⅔ cup sugar

¼ cup butter

100 mL cream (1/3 cup plus 2 tablespoons)

Squirt lemon juice, to taste



1. Butter six ramekins, line with a disk of parchment, then butter the parchment. Very gently melt the chocolate and butter together over a water bath. Beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour into the ramekins and chill.

2. Just before serving, heat the oven to 400°F/200°C. Place the moulds on a baking sheet and bake until the top is set, 12 to 14 minutes. Remove. Let sit five minutes, before unmoulding onto plates. Serve with caramel sauce or a scoop of ice cream.

Caramel Sauce

1. Add a spoonful of water to the sugar and boil to caramel, about 5 minutes. (Be careful not to let it get too dark.) Stir in the butter to melt, then the cream. Add a squirt of lemon juice to taste.