Moelleux au chocolat noir, Coeur de chocolat blanc

This must rate as one of the sins – gluttony! But if you’re a chocoholic, you shouldn’t resist. And it’s quick and easy to make. If you don’t fancy the white chocolate inside, just add a few extra dark chocolate buttons. A splash of Don PX dessert wine (a very sweet and rich sherry) would be a delicious indulgence to accompany this dessert.

Serves 8


  • 200g dark chocolate pistoles (64% + cocoa solids)
  • 50g white chocolate pistoles
  • 100g butter
  • 120g caster sugar
  • 2 soup-spoons flour
  • 5 large eggs


  1. Preheat the oven to 250 °C (gas mark 8).
  2. Melt the dark chocolate and the butter in a bain marie or in a basin over a pan of boiling water.
  3. Meanwhile take 8 ramekins, butter them and dust lightly with flour.
  4. Pour the melted chocolate & butter into a mixing bowl, add the sugar and eggs and mix thoroughly.
  5. Stir in the flour.
  6. Place the ramekins on an oven tray and fill them one third full with the mixture.
  7. Then sprinkle 8 or 10 white chocolate buttons on each and then fill to ¾ of the depth of the dish. Don’t overfill or the mixture will overflow.
  8. Place in the oven for 10 to 12 minutes. They are cooked when they have risen nicely, with a slightly cracked appearance on top and nice and gooey in the middle!