The famous chocolate surprise by Cyril Lignac

Moelleux Au Chocolat

The famous chocolate surprise by Cyril Lignac.

No gluten chocolate surprise

Ingredients :

For 6 individual surprises

For the chocolate surprise mixture

  • 250 g of 66 % black chocolate
  • 200 g of sweet butter + for the moulds
  • 5 eggs at room temperature
  • 20 g of semolina sugar
  • 120 g of glazed sugar
  • 90 g of rice flour

In a double boiler, melt the butter and the chocolate at 50 °C. Beat the eggs with the semolina sugar and the glazed sugar. Incorporate the melted butter and chocolate. Add the sifted rice flour and mix with a whip.

Preheat your oven to 170 °C (th. 5/6). Pour inside the individual moulds previously buttered. Bake for 9 minutes.

livre recettes cyril lignac La Pâtisserie, by Cyril Lignac, Editions de La Martinière.

Also discover the marble cake of Cyril Lignac


© Jérôme Galland

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