This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

moelleux au chocolat

warm gooey chocolate dessert

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.

Coulant of Chocolate

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.

Desserts

Text © Dana Facaros

Images by Kippelboy, Popo le Chien