Moelleux Au Chocolat (Molten Chocolate Cake) Recipe

Eating this scrumptious yet simple dessert will always remind me of Paris, where I enjoyed my first "Moelleux au Chocolat" — fortunately for me and all other chocolate lovers this dish transfers very well to the states. In order to get this chocolate cake to rise (like a soufflé), the eggs need to be whipped, so that the air pockets inside them can expand in the oven. Long story short, when I first made these, my mixer broke so I had to whip the eggs by hand — it is totally doable, but you may get a severe hand cramp afterward. If you have an electric mixer, I advise using it.