The Cacao AlphabetCacao Barry’s guide to cocoa powder based on more than 450 tests, offers all kinds of tips to help chefs choose the best cocoa powder for their needs.
Available at Books For Chefs, it is a work in which they have collaborated Ciro Fraddanno, Philippe MarandRamon Morató, Lauren Van Haas, Julie Sharp, Dimitri Fayard, Martin Diez and Mark Tilling. In addition, it is one of the editorial novelties that we recommend in our Dulcypas Book.
Below we share the recipe for a Moelleux-type sponge cake, that is, a moist chocolate cake, with that classic melting texture that makes it so addictive.
The recipe is included in this book, along with scientific and usage recommendations, and preparation tips.
Moelleux
As its name indicates, this preparation is partially baked, a fact that gives it its peculiarity.
Moelleux is an emulsion resulting from a mixture of eggs*, sugar, melted chocolate and butter, together with cocoa powder and flour, which is dispensed into moulds.
Some people bake the dough directly in the oven after emulsifying it and, on the other hand, you can freeze the preparation and bake it directly from the frozen product. This means that during baking the exterior is cooked and the interior is defrosted, leaving it semi-cooked depending on the degree of cooking.
*It is recommended to use pasteurized eggs for this preparation, since complete pasteurization is not achieved inside the product.
Moelleux with cocoa powder
10 units of molds of 7 cm diameter and 4 cm height
Ingredients
- 180 g Extra Bitter Guayaquil 64%
- 330 g butter
- 140 g sugar
- 30 g whole eggs
- 76 g plain flour
- 28 g Plein Arôme cocoa powder
Elaboration
Melt the black icing and butter separately and then mix them together. Mix the whole eggs with the sugar and add to the coverage. Add the previously sifted flour and cocoa powder. Weigh 100 g into rings 7 cm in diameter by 4 cm high and reserve in the freezer. Bake at 210ºC for approximately 17 minutes.
Why choose Plein Arôme cocoa powder?
Restaurant customers who order this dessert expect a top-notch chocolate experience.
For the Moelleux, we decided to use Plein Arôme cocoa powder, as it provides an extraordinary round chocolate flavor.
Combined with Extra Bitter Guayaquil 64% dark chocolate, the cocoa flavor and color of the final product are intensified.
Applications
Typically used in restaurants, this product is baked in individual servings.
Tips
Check that the temperature of the chocolate and butter mixture is about 45ºC to ensure proper emulsion with the rest of the ingredients.
Scientific recommendations
Mixing the eggs with the sugar allows the air to be incorporated as much as possible: the yolk surrounds the sugar grains, which, in a fatty substance, remain intact and separated by millions of air bubbles. The yolks mixed with the sugar thus create a stable network. The added chocolate mixes more easily, creating a stable emulsion.
Conservation recommendations
Moelleux is a product that is baked and served immediately.
Allergens
Eggs, gluten, lactose
Food needs
No nuts
 from the book The Cacao Alphabet){kind=link}