Orange flour

Crousti-moelleux au Chocolat


This recipe is an adaptation of a much loved recipe given to me by my french friend. Being a french recipe, it it of course to die for. My friend’s mum always baked this cake for our school bake sales and it went down a treat every time. We would hide behind the tables fighting over the chocolatey goo that had stuck in the baking tray. A crousti-moelleux is essentially a flour-less chocolate cake, with a gorgeous ‘crousti’ shell and a heavenly ‘moelleux’ (soft, moist, gooey, smooth, okay I think that will do) centre. I have taken the recipe and put it in top of a shortbread biscuit base, spread with a generous layer of jam for extra indulgence. Gluttony at it’s best.


chocolate croustimoelleux:
300g high quality dark chocolate
6 eggs
200g caster sugar
150g butter (softened)
1 tsp vanilla essence

biscuit base:
250g shortbread biscuits
100g butter (melted)
raspberry jam


(preheat the oven to 150*c and butter a round, spring form baking tray)

biscuit base:
– crush the shortbread biscuits into a fine crumb
– mix in the butter
– press the biscuit mixture into the bottom of your spring form baking tray and chill in the fridge for 30 minutes
– after 30 minutes, spread a layer of jam over the biscuit base and cool for a further 10 minutes

chocolate croustimoelleux:
– break the chocolate into pieces and melt in a bain-marie on the stove-top
– break 2 of the eggs into a bowl and add the yolks of the remaining 4 eggs, reserving their egg whites in a separate bowl
– mix the sugar into the egg yolks and mix until it turns a smooth pale yellow colour
– add the vanilla essence
– mix in the melted chocolate and then the butter
– whip the egg whites until stiff and then fold carefully into the chocolate mixture with a spatula (be careful to not knock out the air from the egg whites)
– pour the chocolate cake mixture onto the biscuit base and spread around so that the mixture is level

– bake for around 35 minutes

*This cake is very sickly, so serve with fresh berries, fruit coulis, whipped double cream or even ice cream to balance out the richness.




4 comments on “Crousti-moelleux au Chocolat

  1. movita beaucoup
    March 3, 2013

    This is gorgeous! And I’d happily fight you for the chocolatey goo…

    • SAFbakes
      March 3, 2013

      Thank you! You would have a hard fight on your hards 🙂

  2. Lucy
    September 23, 2013

    Can I ask how many grams of shortbread biscuit and butter to use for the biscuit base? It only says g at least on my phone! And could you use alternative biscuits for the base or are shortbread best? Thanks!

    • SAFbakes
      September 24, 2013

      Oops! My mistake – I wasn’t paying attention. I will amend the recipe to include the base measurements ASAP (I’ll need to rummage through my pile of recipes! :-)). Of course, use a different biscuit if you prefer (digestive biscuits/wheaten biscuits work well. I personally like the crumbly texture and rich buttery flavour from the shortbread.

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This entry was posted on March 3, 2013 by in Baking, French, Torte and tagged , , , , , , .
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