moelleux au chocolat

Very popular dessert in France, usually served warm in individual portions, moelleux au chocolat is like an underdone chocolate cake with gooey or even runny interior.

If some places it’s called a fondant au chocolat, and if it’s really runny it’s probably a coulant au chocolat or mi-cuit au chocolat or chocolate lava cake or molten chocolate cake. It’s often served with crème anglaise.

Whatever it’s called, it always a good bet if you love chocolate.

The dessert was invented in France in the 1980s by Michel Bras, who put a frozen ganache in the centre with a rice flour chocolate cake, while French chef Jean-Georges Vongerichten came up with an easier to make version using chocolate sponge removed from the oven while the centre was still gooey.