Chocolate moelleux
Recipe
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15 minutes
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85 minutes
-
100 minutes
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12 persons
Want to serve something unique from the Big Green Egg at special moments? Light the charcoal in your kamado to make this delicious chocolate moelleux. This delicious dessert is lightly baked on the outside and soft and creamy inside, but not runny like a lava cake. That is also where this unusual delicacy gets its name from. The finishing touch is the layer of ganache, cocoa powder and cacao nibs. Optionally, you can also garnish this moelleux with gold leaf.
INGREDIENTS
Moelleux
- 200 g dark chocolate
- 125 g wheat flour
- 7 g baking powder
- 80 g egg yolk
- 250 g sugar
- 125 g butter, plus extra for greasing
- 120 g egg white
Ganache
- 300 g whipped cream
- 40 g honey
- 285 g dark chocolate
Serve with
- cocoa powder
- cacao nibs
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the heat shield and stainless steel grid in place to a temperature of 170°C.
- Finely chop the chocolate. Sift the wheat flour and baking powder twice. Beat the egg yolks with 100g of the sugar in a mixing bowl.
METHOD
- Place the skillet (Ø 27 cm) on the grid. Add the butter, close the lid of the kamado and let the butter melt.
- Remove the skillet from the Big Green Egg, add the chocolate to the melted butter and stir until smooth. Beat the egg whites with the rest of the sugar in a blender until fluffy.
- First, fold the chocolate mixture into the egg yolk mixture and then fold that into the egg white mixture; do this carefully so it remains fluffy. Fold in the flour mixture.
- Clean the skillet, grease with butter and spoon the batter into the skillet. Place two cold baking stones on top of each other on the grill and place the skillet on this; thanks to the double pizza stones, the bottom of the moelleux will not burn. Close the lid of the Big Green Egg and bake the moelleux for about 25 minutes until the outside is solidified. Remove the skillet from the kamado and let the chocolate moelleux cool in the skillet.
- Remove the pizza stones, grid and heat shield and put the grid back. Check that the temperature is still around 170°C. When the moelleux has cooled, for the ganache, place the lid of the enamelled Dutch oven on the grill. Add the whipping cream and honey, close the lid of the kamado and bring to the boil; stir occasionally. Meanwhile, finely chop the chocolate and place in a heatproof bowl.
- Pour the hot whipped cream mixture into the chocolate and stir to make an even mixture. Pour the ganache over the cooled moelleux. Using a sieve, dust with cocoa powder and sprinkle with cocoa nibs.
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