Chocolate Raspberry Moelleux

fx

Mon, 28 Mar 2016 17:59:21 GMT

Muchas gracias!

elreceton

Sun, 27 Mar 2016 19:47:50 GMT

Estupenda receta! Una explosi�n de chocolate!
Felicidades y Saludos.

yugash

Fri, 16 Oct 2015 22:56:34 GMT

Great idea with the ice cube bags. Can you please tell me that exact brand of bag? I like how the bag allows individual use of the frozen cubes.
thanks

Vivienne Nonis - Malaysia

Wed, 5 Jan 2011 11:00:13 GMT

I have made these before and they came out alright. Now my question is can I use an electric beater to cream the sugar and butter at the start - or is it essential to only work the two in with a spoon??

P/S : Am a big fan of your website ever since someone referred me to it some yrs ago. Any new articles coming up soon?

fx

Tue, 14 Dec 2010 11:24:49 GMT

But Mark, these are served warm, 60 seconds or so after they leave the oven. You can eat them later and colder, but you"ll miss half the show!

ernesto hidalgo

Fri, 19 Nov 2010 22:34:22 GMT

hola soy chef de cocina y te felicito por este postre unico espero que me comparttas alguno mas y estoy ala orden con las recetas que ocupes mil gracias

Mark

Fri, 12 Nov 2010 16:12:37 GMT

Are these best served hot or cold?

Frederic Colas

Sat, 16 Oct 2010 19:02:31 GMT

I am just curious: it seems as though a lot of people are confusing the moelleux with something else. The above dish to me is something else. For as long as I was a student in Paris I have been going to Chatelet les Halles and my treat was always to get a moelleux au chocolat at the bakery downstairs as you exit the metro just before going up on the escalator to La Fnac. So..can you clarify which is which? The moelleux au chocolat to me is a soft chocolate cake, but the inside is not liquid.

Yolanda

Sat, 6 Mar 2010 15:46:00 GMT

�Magn�fica receta! Chocolate + frambuesa = combinaci�n mortal.�chapeau!Un saludo.

Regina

Mon, 8 Feb 2010 17:18:30 GMT

I made a cake with this recipe, the raspberry canache in the sice of the cake into the fridge, and then the same procedure you use to make it, everybody wanted to have the recipe. thank you!!

ben

Tue, 29 Sep 2009 15:07:50 GMT

This looks a wonderful recipe, which i intend to try out at an upcoming dinner party. 2 questions though; what temperature should i set a fan assisted oven at, and can i make the dough the previous day and then let it come up to room temperature for the final stage? Many thanks.

Esperanza

Fri, 21 Aug 2009 00:20:29 GMT

Los hice y me quedaron maravillosos. Gracias!!

guillermina

Mon, 13 Jul 2009 05:23:56 GMT

Hola,me encant� la receta ,pero necesito saber dos cosas:1)eL TIEMPO DE HORNOes 14 min.�A que temperatura? 2)�Se pueden congelar una vez hechos? Una vez que los sacamos del horno?
Desde ya muchas gracias por tu respuesta!
Saludos.
Guillermina:
Por favor ,responde a:gcm@interar.com.ar

Silvia

Thu, 28 May 2009 23:24:40 GMT

Hola Fran�ois-Xavier, me gusta mucho tu p�gina, el reportaje de este coulant me ha gustado mucho. Estoy muy interesada en aprender como se hacen los Macarrons, tu me podrias ayudar. Gracias y un saludo. Silvia

fx

Fri, 3 Apr 2009 22:00:40 GMT

Oh yes Christine it should work fine with a regular jam too, the chocolate dominates the balance and would hide the quality of the jam you use to some extent.

Christine DeBacker

Fri, 3 Apr 2009 19:47:14 GMT

This is a fantastic idea. your photos capture the gooey texture perfectly. Can"t wait to try this one out. (only sadly I recently left poland for los angeles, which means I wont" be able to find delicious preserves along the roadside anymore.) hope they will still be great without the grannie-made jam!

fx

Thu, 12 Mar 2009 09:38:21 GMT

Jill, these are not made for ganache but rather for regular ice cubes, you can buy them everywhere really. Otherwise just use an ice cube tray in your freezer!

Jill Klapper

Thu, 12 Mar 2009 03:43:21 GMT

where do you get the ganache ice cube bags

fx

Wed, 21 Jan 2009 15:48:48 GMT

Yes, that"s correct, bake at 170 celsius.

Alex

Sun, 18 Jan 2009 03:08:45 GMT

Hi again FX! I must say that the couple of recipes I tried from your blog so far came out really amazing (like the Cottage Pie, which was a total success, and the wonderful Swiss Gingerbreads). Just a little question about the moelleux: do you bake it at 170C?

fx

Tue, 13 Jan 2009 02:09:18 GMT

And it IS every bit as good as it looks...

Cristina Vintila

Fri, 9 Jan 2009 06:32:13 GMT

OMG. I am drolling here.. OMG OMG...That looks sooooo MIAAAMYYY =p~

fx

Thu, 2 Oct 2008 14:46:26 GMT

Tommy, glad you liked my article and hope you get to try it!

fx

Thu, 2 Oct 2008 14:40:55 GMT

JC these are ice cube bags bought at the supermarket, for us Swiss they are a kind of novelty but in the US it must be almost vintage now. You can find loads of online shops that sell them, just google "icecube bags".

J. C

Thu, 2 Oct 2008 00:35:59 GMT

This looks very good, similar to something the restaurant i work at serves, but i was wondering where you get those bags, if they could be found online, or what the brand is if you find it elsewhere.

tommy

Tue, 30 Sep 2008 18:09:12 GMT

Wow, these look great. Thanks for posting.

Maggy

Sun, 20 Jul 2008 09:11:14 GMT

Hi FX! First of all msut say that I absolutely love your blog! Very inspiring! I tried these cake today and they really were heavenly. Due to the fact that I didnt have rasberries I just used strawberries instead. It was great...maybe a slight little bit too sweet but delicious non the less!

fx

Sat, 28 Jun 2008 09:15:33 GMT

Zach, do you mean that you take the chocolate out altogether and only use carob? The taste must be very different, right?

fx

Sat, 28 Jun 2008 08:51:04 GMT

Ray, thanks for your appreciation! Ganache is really about fruit juice, so think banana is a little tricky, although you might place a little piece of it with the ganache ice cube perhaps. But the idea is to have a liquid core that will ooze out as you eat the moelleux. Maybe a caramel sauce infused with spice and banana like for my Roasted Vanilla Pineapples? Good luck.

Zach Thomas

Tue, 24 Jun 2008 12:44:53 GMT

This is an amazing article. I wish I could cook food as excellent as the ones depicted on this website. Just a quick suggestion; you could try using carob(I recommend buying from www.holyfoodimports.com)in place of chocolate for a healthier version of the recipe. I"ve been using that substitution for years and I haven"t had any major issues.

Ray

Sun, 22 Jun 2008 01:10:52 GMT

Your blog is fabulously well done. The recipe turns out extremely well. I was curious to know if you can suggest how to vary it to make it with banana instead of raspberry. I thought of substituting roasted carmelized diced banana for the jam. Is there something that can be adjusted for the biscuit or ganache? Many thanks for the inspiration.

Ana Maria Drory

Thu, 12 Jun 2008 15:16:35 GMT

F-X, it became almost a habit for me that everymorning I am checking "a lil bit" of your recipes (of course I suddenly realise its been 3 hours instead of 5 minutes and I am looking embarassed around me - all this is happening lately every morning in my office)... We shall move in a new flat next month and I was thinking to put on my kitchen wall 2 or 3 of your pictures. Would you allow it to me? Because your pictures, just like your food, are inspiration to me..

fx

Thu, 12 Jun 2008 15:05:20 GMT

Ana Maria, you will love these moelleux, they are just wicked and you can make them again and again. Once the raspberry ice cubes are prepared, the rest is a breeze!

Ana Maria Drorry

Mon, 9 Jun 2008 08:57:44 GMT

WOW .. this is all I can say.. one of my jobs was in a laboratory of French "sweets" ... one of the yummiest was the moelleux .. but theirs was just plain choco. When we will move in the new house I am planing to cook YOUR recipe and invite all the friends!!! My mouth is full of water only imagining the taste of it!!!!
Can"t wait to check more of your site!!!

fx

Wed, 4 Jun 2008 15:57:26 GMT

Natalie, thanks for your appreciation of my efforts! this Raspberry moelleux definitely is worth the bother, it"s great fun and you can make it again and again once you made the ice cubes!

Natalie

Wed, 4 Jun 2008 00:26:12 GMT

I stumbled upon this site a couple hours ago, and haven"t left my computer since! All of your recipes look absolutely delicious. My boyfriend an I are celebrating an anniversary this weekend and have decided to cook for each other but I have been having a hard time deciding what, however now I know that it will be something from your site! This dessert looks absolutely exquisite and I hope to try it soon!
Shalom,
Natalie

fx

Tue, 18 Mar 2008 14:26:24 GMT

Joyce thanks for your appreciation! It is really nice to hear that not only did you entrust my recipe with providing the dessert for an important meal for this demanding guest, but that indeed she liked it! You may want to look at the Vanilla Roasted Pineapple also by Pierre Herm� (see my article).

Joyce

Mon, 17 Mar 2008 09:16:14 GMT

A search for some ideas for my mother-in-law"s birthday cake led me to your site. She is a woman of good taste and has a discriminating palate so I could not disappoint her! She loved the cake. Thank you for your crisp, clean, and beautiful blog. I am inspired!

fx

Mon, 18 Feb 2008 16:15:38 GMT

Margaret I am glad you chose my recipe for Valentine"s day! It"s impressive the Moelleux kept for several days. See you around my blog!

Gennie

Sun, 17 Feb 2008 13:25:34 GMT

I think the difference is maybe the type of pan. It looks like FX was using a silicone pan, which cooks things faster sometimes. If you use a metal pan, you probably will need to increase the amount of baking time.

Margaret

Fri, 15 Feb 2008 12:30:16 GMT

I just made these to hand out with Valentine"s and I think they came out amazing. Mine required baking for longer than 14 minutes (they weren"t fully cooked until after about half an hour) But even a few days later, the muffin is moist and rich.

fx

Tue, 22 Jan 2008 14:31:40 GMT

Julie you are right - I corrected the text. You need to use raspberries, they have the right acidity to stand up to the chocolate. Thanks for letting me know and by all means do try this recipe if you have a chance!

Julie

Tue, 22 Jan 2008 13:22:15 GMT

I"m a bit confused... you list raspberries as the ingredient, but later mention strawberries. Are they interchangeable in this recipe? Are we meant to use both? Either way, it looks delicious.

Lama

Sun, 13 Jan 2008 12:18:52 GMT

I am sure it tastes heavenly. And i understand what you mean by taste of happiness.

mattomatic

Thu, 3 Jan 2008 14:15:04 GMT

If you use ice cube tray to make the ganache, only fill them halfway - you dont want the ganache-cube too tall.And with that amount of butter...these do keep nice and moist.Next time I plan on using less strong chocolate for the dough to increase the "choc hit" when you hit the centre.

fx

Mon, 31 Dec 2007 07:51:57 GMT

To the lady who was about to cook this for her birthday, I mistakenly deleted your comment, my apologies and please write your question again. My blog gets bombarded with dozens of spam messages every hour and yours got caught with the bad ones by mistakes. In any case, happy birthday and happy new year and good luck with the moelleux!

Melissa

Wed, 26 Dec 2007 14:54:15 GMT

I love your step-by-step! Great post, I"m ready to cook this one soon!

fx

Tue, 18 Dec 2007 05:01:29 GMT

Matt, you can make the moelleux an hour or so before serving it. In fact it benefits somewhat from the waiting as the dough toughens up and usually prevents the filling from escaping in a black waterfall from under the moelleux. You can make it as a small cake but you risk having to overcook the exterior in order for the inside to be cooked through.

mattomatic

Tue, 18 Dec 2007 02:17:11 GMT

Can you make the raspberry chocolate moelleux ahead of time or does it need to be served straight from the oven?Could this be made as a small cake?

fx

Sat, 15 Dec 2007 16:09:04 GMT

A wise question indeed Rozlyn, well to answer you most of the dishes you see here I cooked after a long day in the office and feeling a little tired. Now I don"t eat chocolate moelleux every day and try to make vegetable soups at least once a week. Restraint in quantity might be a solution to this delicate conundrum.