Moelleux Au Chocolat Melt In The Middle Cake by Desertislanddishes

Ingredients

• 200g dark chocolate (70%), roughly chopped
• 200g unsalted butter, cubed, plus extra for greasing
• 4 large eggs
• 4 large egg yolks
• 200g caster sugar
• 80g plain flour, sifted
• 1 tbsp cocoa powder, for dusting
• Pinch of fine salt
• Icing sugar, to serve

Instructions

1. Preheat the oven to 180°C (160°C fan / 350°F). Grease a 20cm round cake tin with butter and dust with cocoa powder, tapping out any excess.
2. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until smooth, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, egg yolks, and caster sugar until pale and slightly thickened, about 3–4 minutes.
4. Pour the melted chocolate mixture into the egg mixture and fold gently with a spatula until just combined.
5. Sift in the flour and salt, then fold until no dry streaks remain — do not overmix.
6. Pour the batter into the prepared tin and bake for 20–25 minutes, until the edges are set and the centre still has a slight wobble when gently shaken.
7. Remove from the oven and allow to cool in the tin for 10 minutes before slicing. Dust with icing sugar and serve warm for a molten centre.