Chocolate & Raspberry Moelleux by Pierre Hermé

May 09, 2023May 9, 20230 4
Decadent Chocolate & Raspberry Moelleux by Pierre Hermé recipe for your sweet cravings
in Dessert

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

125 g raspberries ( fresh or frozen )
100 g semisweet chocolate ( about 70 % cocoa content )
30 g double cream
70 g plain flour
200 g semisweet chocolate ( use the best quality choc of around 70 % cocoa content )
250 g butter
4 eggs
220 g sugar
12 teaspoons raspberry preserves ( the best quality )
1 cup fresh raspberry
1 cup mascarpone cheese or 1 cup whipped cream

Nutrision Information

Servings Per Recipe
8
Calories
588
Sugar
39g
Fat
44g
Chocolate & Raspberry Moelleux is a French dessert, which translates to soft or tender. The dessert is a cross between a chocolate cake and a molten lava cake, and the result is a rich, gooey, and decadent treat that is perfect for chocolate lovers. The recipe was created by Pierre Hermé, a world-renowned pastry chef who is known for his creative and innovative approach to desserts. The recipe combines the sweetness of chocolate and raspberries with the tartness of raspberry preserves to create a perfect balance of flavors. The cakes are best served warm, with a generous dollop of mascarpone cheese or whipped cream and fresh raspberries on top.

Instructions

1.Preheat the oven to 356°F/180°C and butter or oil spray 8 silicone baking cups or line 8 muffin tins.
2.Melt 100g of chocolate, cream and butter in a double boiler or microwave.
3.Mix eggs and sugar in a bowl until light and fluffy.
4.Sift the flour and mix gently until just combined.
5.Pour the chocolate mixture into the egg mixture, and stir gently until combined.
6.Fill each of the baking cups halfway with the batter.
7.Settle one teaspoon of raspberry preserves and 2 raspberries into each cup, and fill with the batter.
8.Bake for 9 to 10 minutes until the edges are set and centers are just beginning to set.
9.Invert the cakes onto a rack and let cool.
10.Melt remaining chocolate and pour over the cakes.
11.Top with a dollop of mascarpone cheese or whipped cream and fresh raspberries.

PROS

The combination of raspberries and chocolate is a match made in heaven, and this recipe does not disappoint.

The texture of the cakes is soft and gooey in the center, with a crisp exterior.

The addition of raspberry preserves and fresh raspberries adds a tart and fruity note to balance the richness of the chocolate.

CONS

This recipe uses a significant amount of butter and sugar, which makes it high in calories and fat.

It’s best enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Dark chocolate is loaded with antioxidants and has been linked to lowering the risk of heart disease and improving brain function.
Raspberries are low in calories and high in fiber, vitamin C, and antioxidants, making them a great addition to any diet.

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