Moelleux au chocolat et beurre salé

Moelleux au chocolat

A French classic.

And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter.

So do not be afraid  by the amount of fat there is in this recipe: it’s French!

The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but it suggested to add a pince of fleur de sel.

As I had my hands on a very special salted butter, and specifically the Burro salato da panne riposate 1889 by Fattorie Fiandino, I preferred to use directly salted butter.

And the result taste was subtle and very interesting 🙂

As this butter is available only in Italy and produced in small quantities, I suggest you go for the original version: unsalted butter and a pince of fleur de sel.


200 g chocolate, 60% minimum of cocoa

200 g butter

5 eggs

150 g icing sugar

1 tablespoon flour

1 pince fleur del sel

Butter and flour for the cake tin

It serves form 6 to 8 people

  1. Pre-heat the oven at 180° C.
  2. Melt the butter and the chocolate together in the microwave or at bain marie. Let it slightly cool.
  3. Add the eggs, one by one, to the melted chocolate, incorporating them with a whisk.
  4. Add flour and icing sugar.
  5. Butter and flour a cake tin.
  6. Transfer everything in the tin and bake for 20-25 minutes.
  7. Take the cake out of the oven, let it cool and transfer it on a serving plate.
  8. Let it rest in the fridge for the night (or at least 8 hours) before serving.
  9. You can serve it with custard or vanilla ice-cream.