moelleux au chocolat

A very popular dessert in France, usually served warm in individual portions, moelleux au chocolat is like an underdone chocolate cake with a gooey or even runny interior.

If s coulant au chocolat or mi-cuit au chocolat or chocolate lava cake or molten chocolate cake. It’s served hot, often with crème anglaise or vanilla ice cream.

Whatever it’s called, it’s always a good bet if you love chocolate.

The dessert, originally called a petit gâteau, was invented in France in the 1980s by chef Michel Bras, who put frozen ganache in the centre of a rice flour chocolate cake, while French chef Jean-Georges Vongerichten came up with an easier-to-make version using chocolate sponge removed from the oven while the centre is still gooey.