Chocolate Moelleux with raspberry sauce

What can possibly be better than a well-succeeded and fancy-named melting chocolate dessert, served with the best berries EVER to open up the dessert session in my blog? Well, I guess that only a well-succeeded fancy-named melting chocolate dessert with the best berries ever, made in a very fun day with the company (and collaboration) of great friends could top that. And it did.  Thanks for the assistance, mum and Michelle. :) 

8 portions
Cake
110 g dark chocolate (60% cacao)
50 g unsalted butter
40 g rice flour or potato flour 
40 g almond flour
90 g sugar
2 eggs


Filling
4 tablespoons double cream
100 g dark chocolate (60% cacao)
zest of  ½ orange


Raspberry sauce
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
1,5 tablespoons cornstarch
1 cup cold  water

Start with the filling. Warm the cream up, add the chocolate and wait for it to melt, always stirring. Add the orange zest and leave it cooling down. Once it is completely cold, roll the mixture into small chocolate balls and put them in the fridge. 

In the meanwhile, start with the sauce. Combine the raspberries, the orange juice and the sugar in a pan. Whisk the cornstarch into cold water, dissolving it well. Add it to the saucepan with the rest of the ingredients and boil the mixture. Simmer for about 5 minutes until you reach the consistency you desire. Remember that, the colder the sauce gets, the thicker it will be. If you want, you can puree the sauce in a blender or strain it through a fine sieve. I decided to leave the seeds and serve a 'rougher' version of it. Can be served warm or cold and kept in the fridge for up to  weeks.

Start the dough by warming the butter up. Remove it from the heat, add the chocolate and the yolks. Mix it well and add the rice and almond flour. Whisk the egg whites with the sugar until they start showing hard peaks. Add them carefully in the end with the help of a spatula, giving the dough a few good turns. 

Grease the forms you intend to use. I tried baking them in paper muffin forms and it went just fine. Add a spoonful with the cake dough first. Then add the already rolled chocolate filling balls and finish with some more dough to cover the filling, leaving it in the middle. Cool the dough down for a few minutes before baking. 

Bake it in a pre-heated oven (180 C) for about 10 minutes. Let it rest a couple of minutes before removing from the forms. Place it in a pretty plate, add the raspberry sauce and/or ice cream and use some confectioners’ sugar on top of the cake. Serve it while warm and enjoy a few moments of paradise. Chocolate paradise. Bom apetite! 

Recipe adapted from here.