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Soft chocolate

Soft chocolate

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I made these chocolate wonders today according to Rux's recipe. I recommend them because they turned out perfect !! Thanks rux :)

  • 240 gr dark chocolate (70% cocoa)
  • 240 gr butter
  • 175 gr brown sugar
  • 7 eggs
  • 100 gr flour

Servings: 12

Preparation time: less than 30 minutes


- The procedure is very simple. Melt the chocolate in a double boiler and set it aside.

- Heat the oven to 210 degrees and grease the silicone molds with oil.

- Keep the butter at room temperature and mix it with a robot for about 2 minutes then add the sugar and mix the foam until it melts. Incorporate eggs one by one, mixing well and then pour the chocolate. Add the flour and mix everything until smooth.

- Pour into molds about 3/4 and bake for 8 minutes. (if you don't want them soft, leave for 10 minutes, but no more). It is very important to respect the baking time exactly.

- Serve with ice cream or berries powdered with powdered sugar.

Here is the recipe for " the simplest chocolate mousse in the world »By Christophe Michalak:


For the chocolate fluffy:

  • 65 g of half-salt butter
  • 75 g of 70% dark chocolate or other
  • 80 g of unrefined sugar (vergeoise brown, blonde, rapadura sugar, muscovado or brown sugar for more taste)
  • 30 g of flour or cornstarch or starch
  • 2 eggs

Preheat the oven to 180 ° C.
In a saucepan, melt the butter and chopped chocolate. Add sugar, flour and eggs, whisk well.
Arrange the preparation in a pre-buttered and floured dish.
Reserve an hour in the refrigerator.
Bake for 8-10 min.
Let stand 20 min, sprinkle (or not) with icing sugar and cocoa powder.
Arrange a nice quenelle of whipped cream very cold (scented with orgeat syrup, Malibu, vanilla or nature), sprinkle with cocoa crane.
At the last minute, make a small half-bitter chocolate sauce.

Christophe Michalak's advice : « The highlight of this dessert is to serve it warm (it should be flowing in the center), with the cream very cold. Uncooked, the fluffy film keeps for 4 to 5 days in the refrigerator. Cook at the last minute for more sensations ».

Real fluffy chocolate

Preheat the oven to 180 ° C (thermostat 6). Melt the chocolate in a saucepan.

Step 2

Off the heat, add the butter,

Step 3

Step 4

Whisk the egg yolks with the sugar

Step 5

and a little water to lather

Step 6

then add it to the chocolate preparation.

Step 7

Beat the snow whites and gently incorporate them into the pan.

Step 8

Pour into a buttered pan with high edges

Step 9

and bake for about 35 minutes.

Step 10

You can add icing sugar or melted chocolate to decorate the top of the cake.

Step 11

It's over! What did you think?

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Soft with dark chocolate and cocoa

Melt the butter and chopped chocolate over very low heat.

Meanwhile, whisk the eggs with the sugar and then, by sifting, incorporate the flour, yeast and salt mixture. Mix the 2 preparations and pour into the pan.

Bake for 25 minutes. When it comes out of the oven, wait 15 minutes before removing it from the mold.

Sprinkle with cocoa powder when serving.


For this Moelleux recipe with dark chocolate and cocoa, you can count on 30 minutes of preparation. To learn more about the foods in this fluffy recipe, visit our food guide here.

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RECIPE: Benoit Nihant's chocolate fluff

Benoit Nihant, elected chocolate maker of the Year 2021 by Gault & Millau, unveils a Grand Cru chocolate bar from the Dominican Republic. Sound assets? Be the perfect ingredient to turn a simple fluffy into one of the best chocolate cakes in your life.

Benoit Nihant has come up with a grid for his new Grand Cru chocolate bar from the Dominican Republic that fits all recipes, including that of his chocolate dessert. On the back of the tablet, the Belgian chocolatier has written a very simple and delicious recipe for chocolate fluff. Want to try? Here is the recipe, all you need is the tablet!

  • 175 g of dark chocolate
  • 125 g of sugar
  • 125 g butter
  • 60 g of flour
  • 3 eggs
  • 1 tbsp water

Preheat your oven th.5 (150 ° C).

Break the chocolate into pieces. Melt the chocolate with the butter and water.

Beat the sugar with the egg yolks until the mixture is white and then add them to the melted chocolate.

Add the flour, mix until a smooth dough is obtained.

Beat the whites in the snow and gently incorporate them into the batter.

Technical gestures

Pass the blade of the knife to see the cooking, it must remain soft.

Take out of the oven, wait 15 minutes before demoulding.

You can taste it warm with an English cream, it's even better.


For this Maryse chocolate fluffy recipe, you can count on 30 minutes of preparation. To learn more about the foods in this fluffy recipe, visit our food guide here.

Your email address will only be used by M6 Digital Services to send you your newsletter containing personalized business offers. You can unsubscribe at any time using the unsubscribe link built into the newsletter. To find out more and exercise your rights , read our Privacy Policy.

Your grandparents

Excellent recipe. Crispy on the outside and fluffy on the inside. For my part I only put 70g of sugar and my oven needed 185 degrees. I finely crushed the milk chocolate and hazelnuts. I recommend.

Too great! __ With us now we make these cookies once a week by quadrupling the proportions and we buy more industrial cakes! __

Excellent recipe very simple to made very cheap and very good all around me liked, I recommend to people who have not tried

Absolutely delicious! My 4-year-old son loved them. We just added, a tiny bit more flour, to the preparation. Because at the time of kneading the dough well, it still stuck a little, to the fingers. Otherwise, I would redo the recipe, without the slightest hesitation. Accompanied by good ice, with this little heat, it is ideal.

I've tried so many recipes but it's by far the best! For my part I only put 60g of sugar and I find that enough with the chocolate chips.

Chocolate cake and hyper fluffy nuggets

An all-chocolate cake so fluffy that it makes us melt with pleasure. J & rsquoai has already done this delicacy several times so she is so successful! C & rsquo is a chocolate cake perfect for a snack or even for dessert. We love its texture and taste!

Chocolate cake and nuggets

I was looking for a recipe for one Wednesday snack greedy when I noticed this recipe at Manue's. A few minutes later it was in the oven (a little more nuggets here). The kids hurried to enjoy it when it came out of the oven and it disappeared in a flash! J & rsquoai had to do it again the next day following their supplications. The first time I did it with chocolate chips and the next day it was with coarsely grated chocolate. Both versions are perfect. Its softness is reminiscent of schoolchildren's cake. In the photo, the cake is made with coarsely grated chocolate

This chocolate cake and nuggets is very simple to prepare. The dough is quickly made with basic ingredients. For cooking, it is done in two stages: first in a very hot oven and then in a soft oven.

A hyper fluffy all-chocolate cake that changes from my traditional melting cake or bundt cake. Try it, you will adopt it like us!

The simple recipe for the fluffy chocolate by Guillaume Gomez, chef of the Elysée

KITCHEN - The chocolate cake everyone knows. But the Elysée-style chocolate cake, according to the recipe of Guillaume Gomez, head of the presidential palace, not sure that your guests will be able to boast of having already tasted it.

The cook delivers it in the pages of his book, "Cooking: step-by-step lessons", published in October 2017 by Le Chêne. On May 27, the "Gourmand Cookbook Award" culinary festival held in Yantai, China, awarded Guillaume Gomez the title of "Culinary Personality of the Year", while his book was propelled "best French cookbook at the world "alongside three other laureates.

The opportunity to shout "cocorico", and share with readers of the HuffPost, some secrets of the great chef, who has been preparing meals at the Elysée since 1997, and had as boarders Jacques Chirac, Nicolas Sarkozy, and François Hollande before Emmanuel Macron and his wife. We chose one of the most delicious recipes: that of its chocolate mousse.

Sam A.

Very beautiful .I managed to replace the nuggets with other things and it was also beautiful.

Marie Eve l.

Someone could help me this is the first time I make cookies, I followed the recipe to the letter and the dough is like sand a bit is this normal?

Martin S.

Hello Ricardo the recipe says 15 minutes of preparation but I don't have a microwave so to melt the butter I had to take a water bath but my metal plate already welcomed the dry ingredients so I used the one in pyrex and it finally took a lot longer. Good day anyway.

Sol T.

It tastes like cookies from Mr. Felix & MR.Norton’s boutiques that used to be all over Quebec. I still have a metal box from this store, I'm going to put my cookies in it. Hold on, next time I'm going to do threesomes.

Susan R.

Too much butter for my taste. It's rare that I don't like a Ricardo recipe but there the amount could be reduced in my opinion.

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