Ingredients for the filling
- 150 ml heavy cream (35%)
- 150 gr. classic couverture chocolate
Ingredients for the moelleux
- 250 gr. classic couverture chocolate
- 250 gr. butter
- 5 medium eggs
- 100 gr. sugar
- 100 gr. all-purpose flour
Preparation for the filling
In a small saucepan, heat the heavy cream until it reaches a boil.
Immediately remove from the heat and add the finely chopped couverture chocolate.
Stir with a spatula until it forms a smooth and glossy ganache.
Pour into a small bowl lined with plastic wrap and place in the freezer to set.
Preparation for the Moelleux
In a double boiler (bain-marie), melt the butter together with the couverture chocolate.
Stir with a spatula until a smooth and glossy ganache forms, then remove from heat and let it cool slightly.
In the bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar until they become light and fluffy.
Gradually add the ganache while gently folding with a spatula. Finally, sift in the flour and fold it into the mixture.
Grease 9 ramekins with butter and dust them with cocoa powder.
Fill each ramekin 1⁄4 of the way with the moelleux batter.
Remove the frozen ganache from the freezer and cut it into 9 pieces.
Place one piece of ganache into each ramekin, then fill them up to 3⁄4 with the remaining batter.
Bake in a preheated oven at 200°C (fan setting) for 9 minutes.
Once baked, let them sit for 2 minutes, then immediately invert them onto serving plates.
