Cyril Lignac's Chocolate Moelleux
The chocolate moelleux Cyril Lignac shared on his show "Tous en cuisine": just five ingredients — dark chocolate, salted butter, eggs, sugar and flour — for a cake with baked edges and a tender centre. The salted butter, a signature of the Aveyron-born chef, makes all the difference. A guaranteed hit for teatime or dessert.
Original recipe : Cyril Lignac — « Tous en cuisine » (La Cuisine de Bibou)
Ingredients
- 200 g dark chocolate (minimum 50% cocoa, ideally 64–70%)
- 4 eggs
- 150 g caster sugar (120 g for a less sweet version)
- 120 g salted butter (or unsalted butter + a pinch of fleur de sel)
- 80 g flour
Method
- 1Preheat the oven to 180 °C (350 °F), fan setting if possible.
- 2Melt the chocolate with the butter (bain-marie or gentle microwave).
- 3In a bowl, whisk the eggs with the sugar until foamy.
- 4Add the flour and whisk until smooth.
- 5Fold in the melted chocolate-butter mixture and combine.
- 6Pour into a buttered, floured 18–20 cm round tin.
- 7Bake at 180 °C 20 to 30 minutes, checking from 20 minutes: edges set, centre still slightly soft.
- 8Turn out as soon as it leaves the oven and let cool slightly.
Tips & tricks
- Choose a chocolate rich in cocoa (64–70%): the cake is only as good as its chocolate.
- It peaks warm, about 30 minutes out of the oven.
- Respect the tin size (18–20 cm): too wide and the cake dries out.
Variations
- In a 24 cm tin with the same baking time you get the chef’s thinner "moelleux" version.
- Serve with whipped cream or caramel for extra indulgence.
Storage
3–4 days at room temperature. Refrigerated it firms up — warm briefly in the oven or microwave.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Sugar : maple syrup, honey or coconut sugar.
- Wheat flour : a gluten-free flour blend (rice + buckwheat) or ground almonds.
What to serve it with
- A coffee or fragrant tea
- A scoop of vanilla ice cream
- Homemade custard
- Some fresh seasonal fruit
Frequently asked questions
How long does it take to make "Cyril Lignac's Chocolate Moelleux"?
Allow about 15 min of prep and 25 min of cooking, i.e. 40 min in total for 6 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Cyril Lignac's Chocolate Moelleux" ahead and store it?
3–4 days at room temperature. Refrigerated it firms up — warm briefly in the oven or microwave.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Cyril Lignac's Chocolate Moelleux" is vegetarian: it contains no meat or fish.
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