Moellux or Moelleux at Lacroix

[johnb102]

After seeing the pictures of brunch at Lacroix a few weeks ago we had to try it, so we made it there this weekend. It was even more impressive than the pictures made it out to seem, which was hard to believe. So much was great, but my favorite was the warm chocolate dessert that was served across from the ice cream. It was like a large chocolate souffle. I am not sure I have the spelling correct, but think it was a Moellux or Moelleux, but either way I could not find a recipe online. Does anyone know what this was or how to make it?

[mrbigjas]

googling moelleux turned up this:

http://www.chocoholic.free.fr/hum_m04.htm

it's in french, but from my limited comprehension it does look like a chocolate nearly-flourless cake or something. the pastry and baking forum folks i'm sure could tell you more, or really babelfish might translate well enough to get you started at least...

[Furious Flav-or]

googling moelleux turned up this:

http://www.chocoholic.free.fr/hum_m04.htm

it's in french, but from my limited comprehension it does look like a chocolate nearly-flourless cake or something.  the pastry and baking forum folks i'm sure could tell you more, or really babelfish might translate well enough to get you started at least...

←

Here ya' go:

Prep 15 minutes, Cooking 8 minutes

100 grams choc

100 grams sugar

50g flour

2 whole eggs

2 egg yolks

100 grams butter

Mix sugar, eggs (whole and yolks) and flour until you have a well-mixed batter/paste.

Melt the chocolate with the butter. Mix it into the rest (above).

Empty into buttered and floured rammekins.

Bake at 210 C. for eight minutes (note, for them to be really soft, the baking has to be monitored attentively)

(Six months at a business school in France did something for me, I guess)

[johnb102]

Wow, that is a much better translation than the Google translator which did some strange coversions from the French to the English.

[johnb102]

Here is the Google translation.

Ingredients:

chocolate 250g serves to 53% cocoa

butter 175g

sugar 125g freezes

75g of flour

5 eggs

Receipt:

In a pan, dissolve with the microwave with butter of pieces.

In a bowl, incorporate the flour, sugar freezes.

Add 5 eggs and mix until the preparation is homogeneous.

Delicately pour butter and the chocolate on the preparation.

Mix well.

To take ramequins in pirex (5cm top and 7,5cm of diameter.

Butter the moulds well and farinez to them goods.

Pour the preparation in 6 moulds to the 3/4 of the ramequin in pirex.

Preheat the furnace with 200°C (th.7).

When the furnace is quite hot, charge 7 minutes precise with 200°C.

Be useful tepid with a purée of tangerine or an ice vanilla.

The Councils:

Attention with cooking, cooking critical, is made a preliminary test, the heart of the cake must be running and the cooked turn.

You can prepare them in advance but heat to them with the microwave a few seconds with semi-cooking.

Take small ramequins, because the preparation is very rich and pour a small ladle in the ramequin

[Furious Flav-or]

Uh, john, that can't even be the same page. Care to share the URL you're getting that from, because it surely isn't the one that mrbigjas cited.

[johnb102]

My mistake. I couldn't figure out how to get the Google translator to work wtihout first getting the page to come up in a search result. While trying, I translated the wrong page.

Here is the Google translation of the page cited by mrbigjas.

Receipt of Marrowy with the chocolate

Preparation: 15 mn - Cooking: 8 mn

Ingredients

100 G of chocolate

100 G of sugar

50 G of flour

2 whole eggs

2 egg yolks

110 G of butter

To mix sugar , eggs (whole and yellow) and flour until obtaining a homogeneous paste.

To dissolve the chocolate with butter . To mix with the preparation

To pour in beforehand buttered and farinés ramequins

To make cook with the furnace with 210 °C (Th.7) during 8 minutes (attention, so that they are really marrowy, cooking is to be supervised attentively!)

-

An alternate recipe for this (the one I originally translated) which is also in French is here:

http://www.aufeminin.com/w/recette/r486/mo...u-chocolat.html

[mrbigjas]

marrowy! awwwww.

i love love love babelfish translations of recipes, esp. because they use the infinitive for all the verbs.

that's interesting, marrowy. i hadn't thought of it like that but i guess that is the translation of the word, isn't it?

sorry, i shoulda translated that link i posted; we coulda saved a lot of effort.

[philadining]

attention, so that they are really marrowy, cooking is to be supervised attentively!

that's deep, man...

[wkl]

fwiw, moelleux is a style of wine form the loire. the word moelleux doesn't really translate to english, but denotes a sweetness in chenin blanc wines produced in the loire valley.

so i think the word moelleux in the recipie is a descriptor more than type of dessert.

however, i could be wrong.

[Furious Flav-or]

fwiw, moelleux is a style of wine form the loire. the word moelleux doesn't really translate to english, but denotes a sweetness in chenin blanc wines produced in the loire valley.

so i think the word moelleux in the recipie is a descriptor more than type of dessert.

however, i could be wrong.

←

moelleux/moelleuse

Wines - sweet

Other things - soft/mellow/tender