Chef notes
I fell in love with my husband over this moelleux au chocolat. I was 23 years old and had recently started dating this handsome French chef during my university exchange to Nice, France. One evening I was waiting for Sébastien to finish his dinner shift at the L’Auberge de La Vignette Haute, a five-star hotel and medieval chateau in the village of Auribeau-sur-Siagne (close to Cannes) where he was executive chef.
Sébastien, in his pristine chef’s jacket and apron, surprised me carrying a room service tray with the most tempting dark chocolate cake, strawberries and a glass of Champagne. I stuck a spoon into the top of the moelleux au chocolat and the aroma was almost as seductive as the rich chocolate interior that oozed out like slow, molten lava.
Technique tip: Add the parchment paper collar to the pastry ring is fiddly but worth it; you will have a flawless moelleux au chocolat. Be careful not to overcook or you won’t get the lava effect. The top should be just firm to the touch. If your finger leaves a wet dent, place back in the oven for a couple minutes.
Special equipment: Stainless steel pastry rings.
Dining and Cooking