Yes, it's French, and it is a staple in French Restaurants. In the U.S. we call it Lava Cake and it is made in individual ramekins. This particular recipe is from David Leibovitz and does not use flour. Makes 6.
10 Ounces bittersweet or semi sweet chocolate
4 T butter
2 T sugar
4 egg yolks
4 Egg whites beaten
2 T sugar.
Butter and sugar for the ramekins.
In a double boiler, melt chocolate and butter. Add sugar and egg yolks.
In a clean dry bowl, beat the egg whites until soft peaks add sugar and beat more. Fold 1/3 of the egg whites into the chocolate mixture to lighten it then fold in the rest. Butter and sugar the ramekins. Divide the batter into the 6 ramekins and bake at 400 for 12 minutes.
let stand for a minute then un mold. Serve with whipped cream or raspberries or nothing! below is a Quote I fould in an article about this particular dessert, I thought it was funny:
Parisian women are known to be relentless Moelleux eaters. On a date, an observant Parisian can easily anticipate the outcome of this forming relationship. If the girl opts for Le Moelleux, sexual misery will ensue. Parisian women are known not to indulge twice the same night. It will come as no surprise that ever since the introduction of Le Moelleux in Parisian restaurants, sexual activity in Paris has plummeted.
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