A Parisian chocolate cake, Moelleux au Chocolat is soft, fudgy, fluffy, and intensely chocolatey. Top it with decadent Praline Cream for a taste of heaven!
Paris is endlessly romantic and full of discoveries, no matter how many times you visit. On our trip we stayed three delightful nights in a bright apartment and spent three days wandering the city — including a drizzly excursion to Versailles.
We wandered Montmartre, peeked into art studios and craft shops, and took in wide views of the city. The Metro carried us from place to place as we returned to favorite spots and discovered new ones.
The view of the Eiffel Tower from Trocadero hits you in the heart — you must pause and let its magic soak in.
We explored the Champs-Élysées, stopped for macarons at Ladurée, and climbed the Arc de Triomphe to watch the Eiffel Tower sparkle as night fell. An accordion player serenading the avenue with “La Vie en Rose” felt like pure Parisian magic.
One culinary highlight was a half-day market and cooking class at La Cuisine Paris. We met at Marché Maubert and were guided through the market by Diane, our lively chef-instructor, who showed us the best produce, seafood, cheeses and breads.
With our market bounty we headed to the school kitchen, where Diane taught practical techniques: cutting cod fillets, dicing vegetables, and finishing fish in the oven with chorizo. We filled ramekins with clafoutis batter, learned elegant plating, and then sat down to enjoy the meal we had prepared together with wine and lively conversation.
Our menu
Lightly cured olives; fresh tiny grey shrimp with baguette and butter; a medley of sautéed fennel, zucchini and peppers; honey- and cumin-glazed roasted carrots; roasted cherry tomatoes; shelled and lightly steamed fresh peas; potato purée with freshly made pesto; cod fillets sautéed and baked with chorizo; a salad of fresh greens with French vinaigrette; fresh melons; a cheese course and fresh bread. For dessert: cherry clafoutis and Moelleux au Chocolat with praline whipped cream and fresh raspberries.
Everything was prepared with the freshest ingredients, olive oil, butter, simple herbs and spices — and plenty of warmth and laughter. It was an unforgettable meal shared with new, food-loving friends.
Moelleux au Chocolat with Praline Whipped Cream
Recipe adapted from La Cuisine Paris.
- 5 large eggs
- 250 grams sugar (about 1 cup; I used 210 g)
- 200 grams butter (¾ cup + 2 tbsp)
- 200 grams (7 oz) dark chocolate (70%)
- 1 tablespoon ground almonds or plain flour
- Optional: a splash of coffee, rum, or Grand Marnier
Preheat the oven to 350°F (180°C). Line a 9-inch (24 cm) springform or cake pan with parchment. Melt the butter and chocolate over a double boiler, then let cool slightly.
Whisk the eggs and sugar by hand or in a mixer until pale and foamy. Drizzle in the cooled melted chocolate and mix until combined. Fold in the ground almonds or flour and any optional flavoring. Pour the batter into the lined pan or into greased muffin cups.
Bake for approximately: 19 minutes for a large pan, 12 minutes for standard muffin tins, 9 minutes for mini muffin tins. The center should remain soft and custardy — it will seem underdone but will set when chilled. I baked a large pan for 25 minutes and it was still pleasantly jiggly, then set after chilling.
Chill before slicing. Wipe a knife with a clean wet cloth between cuts for neat wedges. Serve with softly whipped cream or praline-whipped cream and fresh cherries, raspberries, or strawberries.
How to Make Praline
- 1 cup (120 g) sugar
- 1 cup (100 g) sliced almonds
Optional: toast the almonds at 350°F (175°C) for 8–10 minutes to deepen the flavor. Prepare a buttered or parchment-lined baking sheet and have a spatula and knife ready — sugar caramelizes quickly and requires attention.
Pour the sugar into a heavy skillet over medium-high heat. Do not stir; gently swirl the pan to move the sugar. It will first melt, then caramelize. When most of the sugar is a deep golden brown, remove from the heat and quickly stir in the almonds.
Pour the hot mixture onto the prepared sheet and spread it as thinly as possible with a spatula or knife. Let cool, then break into chunks and chop finely. Use a large knife, holding the tip down and rocking the blade to chop without scattering shards.
Fold a few spoonfuls of the chopped praline into softly whipped cream and scatter more over the dessert for crunchy texture. Praline keeps well and is great with ice cream or yogurt.
Guten Appetit!
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