Moelleux au Chocolat

Moelleux au Chocolat- or Molten Chocolate Cake- is a beautiful dessert that is surprisingly easy to make at home. Here are the conversions to adapt this French recipe to an American Kitchen and cooks who don't weigh their ingredients.

 

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Photo credit: Scott Gould, via My French Life

With a whole dictionary worth of flattering adjectives, I still couldn’t capture the subtle beauty of French cooking. Fortunately, the recipes speak for themselves. The only problem- at least for me- is that I’m accustomed to cooking in the States and I don’t have a way to easily weigh ingredients in my kitchen. I have stacks of cookbooks from my time living overseas and so seldom use them, it puts me to shame. So here’s a helping hand for those of you who read the blogs, want to whip up the beautiful creations at home, and still haven’t invested in a kitchen scale.

Janelle of Distant Francophile has teamed up with the wonderful site My French Life- they recently shared this beautiful recipe: Moelleux au Chocolat. It was originally published on Janelle’s own wonderful blog- but as I missed it the first time around, I’m glad it’s up on My French Life. Now for those of you in the same boat as I am- kitchen measuring wise- here’s the conversion into measuring cups:

 

Janelle’s Recipe:

100g dark cooking chocolate (I prefer Valrhona if I can get it)

110g butter

100g castor sugar

2 whole eggs

2 egg yolks

40g pastry flour

10g cocoa powder (again, Valrhona if you have it)

 

Bumbling American Version ;-)

1 cup dark cooking chocolate shavings

½ cup butter

1 cup + 1tsp fine (castor) sugar*

2 whole eggs

2 egg yolks

1/3 cup pastry flour**, measure it before sifting

4 and ¼ tsp cocoa powder

 

*Castor sugar is a super fine granulated sugar- but don’t substitute granulated. If you can’t fine Castor sugar at the store (as I usually can’t) you can make it at home my grinding sugar in a clean coffee grinder or food processor. My coffee grinder works better than the food processor for this but use what you have on hand. Don’t forget that 1 cup of granulated sugar will NOT process into 1 cup of castor sugar- so either make up a big batch and measure from there or measure out two cups of granulated sugar, process it, and then use what you need for this recipe.

**Pastry flour is NOT all purpose flour- the quick version is that it contains less wheat protein than all purpose. I was lucky and easily found pastry flour at my local super market. My back up plan was to use amazon.com- as they sell several brands- if I couldn’t find it here in town. For a succinct break down of the different types of flour, this is helpful http://www.thekitchn.com/whats-the-difference-cake-flou-74565

***The recipe calls for baking at temperature 210 Celsius. For those of you who don’t quickly multiply by 1.8 and add 32 in their heads- that’s 410 Fahrenheit. I always bake with an oven thermometer (NEVER trust the oven temperature dial!) and will do my best to hit 410 but if you don’t feel like babysitting your oven and watching the temp climb, setting your oven to 400 is probably just fine.

All the conversions worked out, head over to My French Life for the recipe direction and revel in a wonderful site for Francophiles while it bakes.

(This is my favorite website for accurate conversations. Nothing can be quite as accurate as actually weighing the ingredients but this comes very close: http://www.convert-me.com/en/convert/cooking/ )

After you whip this up, don't forget to snap a picture and share it with us! Bonjour@parisbyheart.com or Twitter @Paris_by_Heart