{"id":57514,"date":"2026-06-03T12:07:00","date_gmt":"2026-06-03T10:07:00","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/moelleux-au-chocolat-french-chocolate-classic-with-a-silky-texture\/"},"modified":"2026-06-04T22:05:03","modified_gmt":"2026-06-04T20:05:03","slug":"moelleux-au-chocolat-french-chocolate-classic-with-a-silky-texture","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/moelleux-au-chocolat-french-chocolate-classic-with-a-silky-texture\/","title":{"rendered":"Moelleux au chocolat: French chocolate classic with a silky texture"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Anyone who thinks every chocolate cake is the same has never tasted a real moelleux. This French classic is often confused with a coulant, but the difference is vast. Whereas a coulant is served warm with a liquid center, a moelleux is actually all about a soft, creamy texture that comes into its own at room temperature.  <\/p>\n\n<p class=\"wp-block-paragraph\">In his book <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Art of Baking<\/a><\/em> Master Pastry Chef Hidde de Brabander shows how to use relatively simple ingredients to create a dessert that focuses on texture. The combination of dark chocolate, lightly beaten egg and a limited amount of flour creates a rich chocolate flavor without being heavy.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Persons:<\/strong> 10<br\/><strong>Preparation time:<\/strong> 20 minutes<br\/> Baking time<strong>:<\/strong> approx. 40 minutes<br\/> Oven temperature<strong>:<\/strong> 180 \u00b0C<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Also needed<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>round baking pan \u00d8 20 cm<\/li>\n\n\n\n<li>baking paper<\/li>\n\n\n\n<li>(mixer with whisk<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the cookie<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>40 g butter + extra to grease<\/li>\n\n\n\n<li>150 g dark chocolate (60% cocoa), coarsely chopped<\/li>\n\n\n\n<li>100 g wheat flour<\/li>\n\n\n\n<li>6 g baking powder<\/li>\n\n\n\n<li>250 g egg<\/li>\n\n\n\n<li>100 g granulated sugar<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For finishing<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>cocoa powder<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Preheat the oven to 180 \u00b0C. Grease the baking pan with some butter and line the bottom with baking paper. <\/li>\n\n\n\n<li>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.  <\/li>\n\n\n\n<li>Sift the wheat flour and baking powder twice with a fine sieve.<\/li>\n\n\n\n<li>Beat the egg with the granulated sugar with the (stand) mixer with whisk on medium-high speed until light and fluffy.<\/li>\n\n\n\n<li>Fold the chocolate mixture into the egg mixture until a homogeneous batter forms.<\/li>\n\n\n\n<li>Then spoon the flour mixture into the batter until you no longer see any dry flour.<\/li>\n\n\n\n<li>Pour the batter into the baking pan and smooth.<\/li>\n\n\n\n<li>Bake the sponge cake in the oven for about 40 minutes, or until cooked but still soft in texture.<\/li>\n\n\n\n<li>Let the sponge cake cool and then remove from the mold.<\/li>\n\n\n\n<li>Sprinkle with cocoa powder.  <\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#abb7c252\">This recipe is from <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> of Hidde de Brabander. Curious about his views on technique, taste experience and craftsmanship? Also read our <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-on-technique-tradition-and-why-a-brownie-shouldnt-be-fluffy\/\" target=\"_blank\" rel=\"noreferrer noopener\">premium interview<\/a> with Hidde de Brabander. You can also find an overview of all the recipes we publish from this book <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.   <\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This moelleux au chocolat from The Art of Baking by Hidde de Brabander combines an intense chocolate flavor with a soft, creamy texture.<\/p>\n","protected":false},"author":2,"featured_media":57528,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5074,4656],"tags":[5021,4747,5078,5077,4748,5079,5081,5019,5080,4872,5024],"class_list":["post-57514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacao-2","category-receptions","tag-bins","tag-chocolate","tag-chocolate-cake","tag-chocolate-recipe","tag-cocoa","tag-dessert","tag-french-patisserie","tag-hidde-de-brabander","tag-moelleux-au-chocolat","tag-patisserie","tag-the-art-of-baking"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=57514"}],"version-history":[{"count":0,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/57528"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=57514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=57514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=57514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}