Chocolate Moelleux from l’Allée des Vignes
Tagged with: ARTICLES, Guest Chef recipes
Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the acf
domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init
action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /wordpress/wp-includes/functions.php on line 6121
Tagged with: ARTICLES, Guest Chef recipes
Now boasting a coveted Michelin Star, l’Allée des Vignes at Cajarc, Lot is run by Evgenia and Claude-Emmanuel Robin. Offering fine dining with a modern twist, the restaurant’s cuisine is seasonal and follows a local gastronomic theme, always ensuring quality from the local producers. Flavours, colours, scents and textures are explored, highlighting Claude-Emmanuel’s culinary creativity born from his experiences in both France and overseas. He has kindly given us his recipe for this delicious chocolate dessert.
Chocolate Moelleux
For 10 people:
200g Dark chocolate
5 Eggs
170g Butter
50g Honey
45g Corn starch
Melt the butter and chocolate in a bowl over a pan of simmering water. Do not let the water touch the pan. At the same time, add the eggs, honey and corn starch to a bowl. Blend whilst incorporating the melted chocolate until you have a smooth, thick dough. Pour the mixture into 10 small silicone cake moulds and bake for 6 minutes at 180°C. Leave to cool before removing from the silicon mould.
Serve with cream or ice cream.
This recipe can be made in a single mould for one large dessert.
www.alleedesvignes.com.
Images: Elodie Deliège