Decadent Moelleux au Chocolat: A Parisian Chocolate Cake Recipe with Homemade Praline Cream
Experience the magic of Paris through this exquisite Moelleux au Chocolat. This Parisian chocolate cake is the epitome of indulgence: soft, fudgy, wonderfully fluffy, and intensely chocolatey. Elevate it further with a luscious, homemade Praline Cream for a taste that is truly heavenly!
Jump straight to the recipe for Moelleux au Chocolat and Praline Cream
Ah, Paris! The city of love, lights, and endless enchantment. No matter how many times one visits this beautiful metropolis, there’s always a new corner to explore, a hidden gem to uncover, or a timeless experience to relish. Our recent journey allowed us three wonderful nights in a bright, charming apartment nestled in the heart of Paris, providing the perfect base for our explorations.
Three magnificent days unfolded before us, filled with leisurely strolls through Parisian streets and bustling activity. While one of those days was spent sloshing through the rain-kissed grandeur of Versailles, the rest were pure Parisian bliss, soaking in the vibrant energy of the city of lights. Every moment was absolutely enchanting, a blend of iconic sights and delightful surprises.
Our days were spent wandering through the charming, cobblestone streets of Montmartre, peeking into quaint art studios and artisanal craft shops. From this elevated vantage point, we savored breathtaking panoramic views of the sprawling city below, a truly inspiring sight. The efficient Metro system became our trusty companion, whisking us back and forth across Paris, allowing us to effortlessly resurface at our favorite spots, eager to delve deeper into their allure.
Stepping out of the Trocadero station, the sight of the Eiffel Tower unfurls before you, a magnificent iron lace structure that strikes you right in the heart. It’s a moment that demands you pause, take a deep breath, and simply let its monumental magic envelop your senses. Andreas, with his adventurous spirit, simply had to go over and touch the very base of this iconic monument, a tangible connection to its grandeur.
Our journey continued with a leisurely stroll down the magnificent Champs-Élysées, a wide avenue synonymous with Parisian luxury and style.
Along this elegant promenade, we made an essential stop for a taste of the legendary macarons at Ladurée, a true Parisian delight. These delicate, colorful confections were a symphony of flavor and texture.
As dusk approached, we ascended the winding spiral staircase to the very summit of the Arc de Triomphe. From this commanding height, we were treated to a mesmerizing spectacle: the Eiffel Tower began to sparkle with thousands of lights, turning the Parisian skyline into a dazzling display of romantic brilliance.
As we descended, the air filled with the melancholic yet beautiful strains of ‘La Vie en Rose,’ played by an accordionist right on the Champs-Élysées. It was a moment of pure, unadulterated Parisian magic, encapsulating the city’s soulful charm.
However, one of the absolute highlights of my visit to this magnificent city, naturally, revolved around food. I embarked on a half-day market tour and cooking class at the renowned La Cuisine Paris cooking school. What an utterly delicious and thrilling experience it turned out to be!
Our culinary adventure began at the vibrant Marché Maubert, where we were warmly greeted by two delightful young ladies, armed with shopping bags and infectious smiles. Our charming and vivacious chef-instructor, Diane (pronounced Dee-ahhhhn), then guided us through the market’s fascinating array of treasures. She effortlessly kept us entertained with her lively commentary and playful antics, making the market tour as educational as it was enjoyable.
The market was a feast for the senses, overflowing with abundant displays of crisp, fresh vegetables and fruits. The seafood stand boasted an impressive selection of glistening, fresh fish, a testament to the quality of ingredients available.
With our bounty of fresh ingredients in hand, we all walked the few charming blocks to the cooking school. After a delightful stop for some invigorating coffee, we made our way up to the bright, inviting kitchens, eager to begin our culinary education. Diane, with her boundless energy and expertise, kept us all engaged and busy, guiding us through the preparation of numerous diverse dishes. It was a whirlwind, fun-filled morning of learning, and the time simply flew by, leaving us with newfound skills and a great appreciation for French cuisine.
Diane meticulously demonstrated how to expertly cut the cod fillets, ensuring perfect portions and presentation.
She also taught us the precise technique for dicing vegetables, a fundamental skill in French cooking.
A surprising and delicious touch was adding thin slices of chorizo on top of the cod fillets before sliding the skillet into the oven to finish baking, infusing the fish with a delightful smoky flavor.
We even had the pleasure of using a clever gadget to efficiently fill the ramekins with the delicate clafoutis batter, making the process smooth and enjoyable.
Then came the art of presentation! Diane showed us how to plate our food in a sophisticated, fancy-schmancy way – truly “ooh-la-la!” This attention to detail transforms a simple meal into an elegant dining experience.
Finally, we sat down to enjoy the fruits of our labor. With glasses of fine wine, engaging conversation, and a table laden with all that wonderful food prepared from the freshest ingredients, it was truly the best meal, made with love and shared joy. Every bite was a celebration of fresh, vibrant flavors.
Our Parisian Culinary Masterpiece Menu:
- Lightly cured olives, a delicate appetizer.
- Fresh, tiny grey shrimp served with a crusty baguette and rich butter.
- A vibrant medley of sautéed fennel, zucchini, and sweet peppers.
- Oven-roasted carrots, beautifully glazed with honey and a hint of cumin, alongside succulent roasted cherry tomatoes.
- Perfectly shelled and lightly steamed fresh peas, retaining their natural sweetness.
- Creamy potato puree, elevated with freshly-made pesto.
- Tender cod fillets, sautéed and baked to perfection with savory chorizo.
- A refreshing salad of crisp fresh greens, dressed with an authentic French vinaigrette.
- Juicy, fresh melons for a light and sweet interlude.
- An exquisite cheese course, accompanied by freshly baked bread.
- And for dessert, a delightful sweet cherry clafoutis, paired with this sensational Moelleux au Chocolat, topped with praline whipped cream and fresh raspberries.
Every single dish was meticulously prepared with the absolute freshest ingredients, a generous touch of olive oil and butter, simple yet potent herbs and spices, and an abundance of love and laughter. It was an absolutely heavenly meal, shared with a table full of wonderful new food-loving friends. Moments like these solidify my deep affection for Paris.
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Kitchen Frau Notes: The French word “Moelleux” translates to ‘fluffy’ or ‘melt-in-your-mouth,’ and this dessert lives up to its name beautifully. It’s light, airy, incredibly creamy, and utterly decadent. The addition of crunchy praline, which Diane so expertly taught us to make, is truly gilding the lily – but why not? This is a special occasion dessert, so go all out and savor every luxurious bite!
When baking this divine Moelleux au Chocolat, a short baking time is key. It will still appear quite underdone in the middle, and that’s precisely how it should be – very soft, almost custardy, contributing to its unique texture. Diane’s memorable advice was to bake it until it “jiggles like your old Auntie’s backside,” and then it will be absolutely perfect. Trust the jiggle!
Classic Moelleux au Chocolat with Praline Whipped Cream
This rich and airy chocolate cake recipe is courtesy of our wonderful instructors at La Cuisine Paris cours culinaires.
Ingredients:
- 5 large eggs
- 250 grams (approx. 1 cup + 2 tbsp) granulated sugar (I used about 210 grams/1 cup for a slightly less sweet cake)
- 200 grams (¾ cup + 2 tablespoons) unsalted butter
- 200 grams (7oz) high-quality dark chocolate (70% cocoa solids recommended)
- 1 tablespoon ground almonds or plain flour (ground almonds enhance the texture and flavor)
- Optional flavorings: 1 tablespoon strong brewed coffee, dark rum, or Grand Marnier for an extra layer of complexity
Instructions:
- Preheat your oven to 350°F (180°C). Prepare a 9-inch (24cm) springform or round cake pan by lining the bottom with a circle of parchment paper. (Diane’s Tip: To perfectly cut parchment, fold a square into quarters, then eighths, then sixteenths. Place the pointed end at the center of your pan, measure to the edge, and cut slightly longer than the radius and up the sides. This creates a circle just larger than the pan for easy fitting.)
- In a heatproof glass or metal bowl set over a pot of simmering water (ensure the bottom of the bowl does not touch the water), melt the butter and dark chocolate together. Stir gently until completely smooth and combined. Remove from heat and allow the mixture to cool slightly.
- In a large bowl, either by hand with a whisk or using a stand mixer, vigorously whisk the sugar and eggs together until the mixture becomes pale, thick, and foamy – this aeration is key to the cake’s light texture.
- Gradually drizzle the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture, beating until thoroughly incorporated and smooth.
- Gently fold in the ground almonds (or flour) and any optional flavorings you choose to use. Mix until just combined and the batter is smooth.
- Pour the luscious batter into your prepared lined cake pan. Alternatively, for individual servings, divide the batter into greased muffin cups or mini muffin cups.
- Bake in the preheated oven:
- For a large 9-inch pan: 19 minutes. (*My cake baked for 25 minutes and was still very jiggly in the center, but it set up beautifully after chilling, so adjust to your oven. Remember, “jiggly” is good!)
- For standard muffin tins: 12 minutes.
- For mini muffin tins: 9 minutes.
- Once baked, allow the Moelleux au Chocolat to cool completely, then chill it in the refrigerator for at least an hour to firm up.
- To serve, slice the cake into elegant wedges. For clean cuts, wipe your knife with a clean, wet cloth between each slice.
- Present this glorious Moelleux au Chocolat with a generous dollop of softly whipped cream. For an extra special touch, fold chopped praline (recipe below) into the whipped cream to create a delightful Praline-whipped cream. Garnish with fresh cherries, raspberries, or strawberries for a burst of color and fresh flavor.
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How to Make Homemade Praline: A Crunchy Delight
Making praline is surprisingly simple, yet it adds an incredible layer of texture and nutty sweetness to any dessert. The key is to be prepared, as the caramelization process happens quite quickly.
Ingredients:
- 1 cup (120 grams) granulated sugar
- 1 cup (100 grams) sliced almonds
Instructions:
- Optional Almond Toasting: For a deeper, more intense almond flavor, spread the sliced almonds on a baking sheet and toast them in a 350°F (175°C) oven for 8-10 minutes, stirring once, until they are beautifully golden brown. (We skipped this step in the cooking class, but I highly recommend it for enhanced flavor.)
- Prepare Your Workspace: Before you begin, gather all your ingredients and tools. Once the sugar starts to caramelize, things move very fast, and you cannot take your eyes off it. Generously butter a baking sheet or line it with parchment paper. Have a silicone or rubber spatula and a butter knife laid out nearby. Measure out your sliced almonds and have them within arm’s reach.
- Caramelize the Sugar: Pour the granulated sugar into a non-stick or heavy-bottomed skillet set over medium-high heat.
- The Melting Process: Resist the urge to stir the sugar directly, as this can cause it to crystallize and become grainy. Instead, gently swirl the pan over the burner to evenly distribute the sugar. For the first minute or two, it may seem like nothing is happening, but do not leave the pan unattended! The transformation will occur rapidly once it starts. The sugar will first begin to melt around the edges, then gradually turn into a beautiful caramel.
Continue swirling the pan frequently until most of the sugar has transformed into a deep, rich golden-brown caramel. Watch carefully, as it can burn quickly at this stage.
- Add Almonds: Immediately remove the skillet from the heat and swiftly stir in the prepared sliced almonds. Work quickly to coat all the almonds evenly with the hot caramel.
- Spread and Cool: Promptly pour the hot praline mixture onto your prepared baking sheet. Using your spatula and butter knife, try to spread it out into as thin and even a layer as possible. Don’t worry if it’s still a bit uneven or clumpy; the main goal is to cool it quickly.
- Chop the Praline: Allow the praline to cool completely and harden. Once firm, break it into smaller chunks. To finely chop it, place the chunks on a cutting board. This task is best accomplished with a large, sharp knife. Hold the tip of the knife down with one hand as a pivot point, then repeatedly lift and bring down the handle, slowly chopping the praline. This technique helps to prevent the praline bits from scattering widely.
- Serve and Enjoy: For a truly decadent experience, gently fold a few spoonfuls of the finely chopped praline into softly whipped cream to create a delightful Praline whipped cream. Sprinkle additional chopped praline over your Moelleux au Chocolat, or any other dessert, for an irresistible added crunch. This recipe makes more praline than you’ll need for one cake, so you’ll have extra to fancy-up a bowl of ice cream, your morning yogurt, or other culinary creations!
Guten Appetit! (Enjoy your meal!)
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