Recipe: Croustimoelleux au Chocolat



This recipe is an adaptation of a much loved recipe given to me by my french friend. Being a french recipe, it it of course to die for. My friend’s mum always baked this cake for our school bake sales and it went down a treat every time. We would hide behind the tables fighting over the chocolatey goo that had stuck in the baking tray. A crousti-moelleux is essentially a flour-less chocolate cake, with a gorgeous ‘crousti’ shell and a heavenly ‘moelleux’ (soft, moist, gooey, smooth) centre. I have taken the recipe and put it in top of a shortbread biscuit base, spread with a generous layer of jam for extra indulgence. Gluttony at it’s best.


For the croustimoelleux:

300g high quality dark chocolate

6 eggs

200g caster sugar

150g butter (softened)

1 tsp vanilla essence

For the biscuit base:

250g shortbread biscuits

100g butter (melted)

raspberry jam


(preheat the oven to 150*c and butter a round, spring form baking tray)

For the biscuit base:

– crush the shortbread biscuits into a fine crumb

– mix in the butter

– press the biscuit mixture into the bottom of your spring form baking tray and chill in the fridge for 30 minutes

– after 30 minutes, spread a layer of jam over the biscuit base and cool for a further 10 minutes

For the Croustimoelleux:

– break the chocolate into pieces and melt in a bain-marie on the stove-top

– break 2 of the eggs into a bowl and add the yolks of the remaining 4 eggs, reserving their egg whites in a separate bowl

– mix the sugar into the egg yolks and mix until it turns a smooth pale yellow colour

– add the vanilla essence

– mix in the melted chocolate and then the butter

– whip the egg whites until stiff and then fold carefully into the chocolate mixture with a spatula (be careful to not knock out the air from the egg whites)

– pour the chocolate cake mixture onto the biscuit base and spread around so that the mixture is level

– bake for around 35 minutes

*This cake is very sickly, so serve with fresh berries, fruit coulis, whipped double cream or even ice cream to balance out the richness.



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