December 29th, 2010

L’Indemoulable

I recently learned that this cake is the equivalent to a cooked ‘mousse au chocolat’. This explains why it is so damn good. This is a cake that I am regularly asked to make due to its extreme yumminess. I have had other chocolate cakes that I would make regularly before I discovered this one. I haven’t made the previous ones since. The name L’Indemoulable translates best as The Unremovable.

Servings: Dessert for 6
Preparation: 20 minutes
Cooking: 30 minutes @ 180°C (356°F)

Ingredients

Warm

  • 125 g of chocolate
  • 100g of butter
  • 1 tablespoon of milk
Room Temp

  • 70 g of sugar
  • 3 egg yolks
Egg Whites

  • 3 egg whites
  • a pinch of salt

Directions

  1. Place the chocolate, butter and milk in a class bowl and microwave (carefully) for a minute or two until some solids remain but is mostly liquid. Stirring will dissolve the remaining solids.
  2. In a large bowl beat the sugar and egg yolks until foamy.
  3. Mix the chocolate into larger yolk bowl.
  4. In a third bowl add the egg whites and a pinch of salt and beat until stiff.
  5. Fold in egg whites into the main chocolate and sugar mixture.
  6. Pour into a buttered baking dish and place in oven.
  7. Remember that this is a very delicate cake to remove. It is best cut in the form and removed as small pieces.

This recipe doubles nicely if you are having many people over.

Original source: Chocolat Craquant. Collection ELLE Chic & Gourmande

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2 Responses to “L’Indemoulable”

  1. Sean Says:

    Made this cake for New Years. It tasted great, but the bottom turned a bit to gelatin. Perhaps I used too much butter in the dish or left it in the dish too long before serving. Will try again.

    Happy new year to you all.

  2. Cyrille Says:

    Hey Sean,

    I’m not sure why that occurred. I don’t see why the butter separated from the chocolate. Perhaps it sat for too long before going in the oven? Even then the egg whites should keep everything relatively stable.

    We spent New Years day with some friends in cottage and I made two of these cakes at once, one for each day of our stay. Leaving one in the fridge overnight until the next evening had no ill affect. It disappeared just as quickly as the first. Let me know how your next try works out.

    Happy New Year!
    Cyrille

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