A Classic of the French repertoire, a Chocolate Moelleux Cake is a decadent and intensely chocolatey cake, relying on only a few ingredients: eggs, sugar and a solid amount of butter and good-quality dark chocolate. Made with no flour, hence naturally gluten-free, this cake combines the richness of chocolate cake with the airiness of a mousse. A must for all chocolate lovers! 

What are French Moelleux Cakes? 

Moelleux Cakes, literally translating to “soft” cakes, are staples from the French Repertoire. The most famous version of “moelleux” is this one, a chocolate moelleux cake, made with a solid amount of chocolate and butter – and no flour – for an utterly rich yet soft texture, as it’s naturally gluten-free. Another trait of this chocolate moelleux cake is the use of stiff-whipped egg whites, which gives it a light and airy textured mouthfeel, despite the richness from the chocolate and butter. 

In comparison to a “French Fondant cake” (rich and dense in the center) or to a “Mi-cuit Au Chocolat” (Molten cake, with a oozy center), a Chocolate Moelleux Cake keeps its shape once sliced – meaning you won’t get a puddle of chocolate in your plate once you cut into it. Yet it still has a very soft texture, especially when enjoyed warm or at room-temperature. 

Other types of moelleux cakes usually have a buttery, melt-in-your-mouth crumb and come nestled with seasonal fruits, such as a Plum Moelleux Cake or a Strawberry Moelleux Cake. 

Tips for making this Chocolate Moelleux Cake (1/2): 

• • Gently melt the chocolate over a bain-marie – meaning over barely simmering water in a double boiler. If heated too rapidly, the chocolate risks to separate or break.
  • Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 
  • Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning peaks will stand straight up when the beaters are lifted.
  • Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days), and make sure you take them out of the fridge 1 hour before starting, to allow them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or cold.

Tips for making this Chocolate Moelleux Cake (2/2): 

• • Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
  • Let the chocolate and butter cool. After melting the chocolate with the butter, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
  • Fold, don’t stir. When folding the egg whites with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not over-mix. 
  • If you have a gluten allergy, you can use unsweetened cocoa for the pan, instead of flour. Other than that, this cake is naturally gluten-free. 

How to store this Classic French Chocolate Moelleux Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

I hope you’ll love this Classic French Chocolate Moelleux Cake as much as I do! If you have any questions, please leave a comment. 

If you like chocolate, you may also like:

• • Chocolate Pots de Crème 
  • Chocolate Vanilla Marble Cake
  • Thick Double Chocolate Pudding
  • Classic French Chocolate Mousse 
  • Brownies with Pecans & Fleur de Sel

Classic French Chocolate Moelleux Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 18 voted )

Ingredients

7 oz (200g) dark chocolate (70% cocoa), roughly chopped
¾ cup + 2 tbsp (200g) unsalted butter
1 cup (200g) sugar
6 large eggs, at room temperature. yolks and whites separated
1 tbsp (10g) cornstarch
¼ tsp salt
For greasing the pan: 1 tsp butter + 1 tsp flour (or unsweetened cocoa)

Instructions

Make sure your read the tips in the article above before starting. 

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a 8”or 9” circular springform pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate with the butter. Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together ½ cup (100g) of sugar with the egg yolks, until pale and foamy. While whisking, pour in the melted butter and chocolate. Sprinkle in the cornstarch, and whisk to combine.

Step 3 – In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak. Add the rest of the sugar (1/2 cup - 100g), gradually while still beating. With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and "jiggly". 

Step 4 - Pour the batter into prepared cake pan. Bake for 25-30 minutes, until the cake looks puffy. The edges should be set and the middle still slightly wobbly. Transfer onto a cooling rack; the cake will deflate as it cools and the top will wrinkle. Let cool at least 15 minutes and remove from the pan.

Enjoy slightly warm (melty texture), at room temperature (soft texture) or chilled (firmer texture).