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Moelleux chocolate and almonds


Sunday evening, the roast is just out of the oven, the table of sounds talk in the family and the clinking of cutlery when, almost suddenly, everything is silent. Heads turned in unison toward the kitchen led by the intense aroma of chocolate that comes from the oven.
"That smell ..."
"I made my first moelleux" I say with my chin out proud of me. "what's that?"

"Well, there is no exact translation in Italian. I'm kind of hot chocolate pies but different. "

moelle

eux

appear on the table there are those who look at them with curiosity, who immediately tries to bite despite the clouds of steam emanating smoking.

"But it's hot cakes!" "No, I'm moelleux ."

Silence. Taste. Another silence.

"Whatever they are exactly right ... I'm good"

Silence. You eat.

Serves 6 stencils:

100g dark chocolate

60g butter to grease a bit more stencils

100g flour 00

50g cocoa powder

150g sugar 2 eggs

3 tablespoons skim milk

4 tablespoons Almond

Sift flour and cocoa into a bowl. Separate the egg whites and yolks and beat the egg whites until stiff. Chop the almonds without reducing them into pieces too small. Break the chocolate and melt in a double boiler with butter.

Allow to cool the melted chocolate and mix it with egg yolks, flour and sugar. Add milk to soften the mixture. Combine egg, stirring with a wooden spoon or silicone from the bottom up. It 'important to mix gently to inflate the pie in the oven. Turn the oven to 180 degrees. Grease well the molds and fill halfway. Sprinkle with chopped almonds and top with the remaining chocolate without filling the molds to the brim. Bake for 15 minutes in the oven and let stand for 3-4 minutes without ever opening the door. Serving

Moelleux

and baked on a hot plate. They should be soft and creamy inside.