Moelleux Au Chocolat is a wonderful dessert on cool and rainy autumn and winter days and if you are expecting guests, you can prepare the chocolate cream in advance up to 8 hours and fill it into the cups. Cover the cups with plastic food wrap and place in the refrigerator. However, the baking time is then extended by approx. 2 min.
Warm chocolate tartlets
- 100 g dark chocolate (cocoa content at least 70%)
- 60 g of butter
- 1 tbsp of orange liqueur (optional)
- 2 large eggs
- 1 large egg yolk
- the pulp from a 1/2 of a vanilla pod
- 50 g of sugar
- 1 heaped tbsp of plain flour
- Butter and sugar for the molds
- Break the chocolate into pieces and with the butter put it in a bowl. Melt over a hot water bath, stirring occasionally. Now – if you like – add the liqueur. Remove the bowl from the pot and allow to cool slightly.
- Meanwhile preheat the oven to 200 °C / 395 °F. Thinly grease the backing cups with butter and sprinkle with sugar. Shake out the excess sugar. Put eggs, egg yolk, vanilla pulp and sugar in a large mixing bowl. With a hand mixer, using whisks, mix until the mass is thick and creamy white. This can take a good 8 – 10 minutes. The mass should really gain volume, become fluffy and almost as firm as whipped egg whites.
- Slowly pour the lukewarm chocolate in the egg cream, sift the flour over it and gently fold in with a mixing spatula in circular movements. Fill the chocolate cream into the baking cups (do not fill them up completely). Put the cups in the oven (middle rack) and bake for 12 -14 min. The tartlets should rise about 1 cm high, form a light, firm crust on the outside, but still be creamy, liquid on the inside. Remove from the oven, put the cups on saucers or plates and serve immediately.