Difficulty: 3/5
Prepare the moelleux batter: Melt the dark chocolate and butter separately in a bain-marie. In a separate bowl, beat the whole eggs with the sugar until light and fluffy. Gently fold in the melted chocolate and butter, then sift in the flour and mix until smooth. Generously butter individual terracotta ramekins and dust with flour. Chill in the freezer for 15 minutes.
Prepare the raspberry ganache: Heat the 75 g cream to a boil and pour it twice over the chopped white chocolate to melt it completely. Stir in the raspberry purée. Pour into ice cube molds and freeze until solid.
Prepare the Pineau des Charentes cream: Whip the 25 cl cream with 20 g sugar to soft peaks. Gently marble in the Pineau des Charentes.
Bake the cakes: Butter and flour the ramekins again. Fill the bottom third with moelleux batter. Place a frozen raspberry ganache cube in the center, then cover with more batter. Preheat oven to 210°C and bake for 10 minutes. Dust with icing sugar upon removal.
Plating: On a large plate, spread a generous spoonful of Pineau cream into a 15 cm circle. Place the warm moelleux cake on top, or add a quenelle of cream beside it. Garnish with fresh raspberries for an elegant finish.
Culinary Tips from Chef Hubert: This luxurious Grand Cru chocolate cake draws from classic French patisserie techniques, ensuring a molten center and balanced flavors. Perfect for impressing at dinner parties.
