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Moist Chocolate Cake (Cake au Chocolat Moelleux)
A fluffy, slightly molten chocolate cake that's quick to make. The batter is enriched with hazelnut flour, a splash of dark rum, and finished with a warm apricot jam glaze, toasted hazelnuts and a touch of praliné. Perfect for an afternoon snack or a simple dessert.
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Critical Success Points
- • Melt chocolate without burning
- • Whisk eggs and sugars until pale and fluffy
- • Check doneness with a knife (center should be moist but not wet)
Safety Warnings
- • Melted chocolate and butter are extremely hot – handle with care.
- • The oven will be 160°C – use oven mitts when inserting or removing the pan.
- • Alcohol evaporates during baking but the cake still contains trace rum; keep away from children.
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