Moelleux au chocolat: French chocolate classic with a silky texture

Ingredients

For the cookie

• 40 g butter + extra to grease
• 150 g dark chocolate (60% cocoa), coarsely chopped
• 100 g wheat flour
• 6 g baking powder
• 250 g egg
• 100 g granulated sugar

For finishing

• cocoa powder

Preparation

1. Preheat the oven to 180 °C. Grease the baking pan with some butter and line the bottom with baking paper.
2. Melt the butter in a saucepan and add the dark chocolate. Stir until the chocolate is completely melted and a smooth mixture forms. Let cool slightly.
3. Sift the wheat flour and baking powder twice with a fine sieve.
4. Beat the egg with the granulated sugar with the (stand) mixer with whisk on medium-high speed until light and fluffy.
5. Fold the chocolate mixture into the egg mixture until a homogeneous batter forms.
6. Then spoon the flour mixture into the batter until you no longer see any dry flour.
7. Pour the batter into the baking pan and smooth.
8. Bake the sponge cake in the oven for about 40 minutes, or until cooked but still soft in texture.
9. Let the sponge cake cool and then remove from the mold.
10. Sprinkle with cocoa powder.