Mouth-watering and gooey, Juno & May's Head Chef, Henry Honner shares the secret recipe behind his favourite and most popular dessert. It will make you go weak at the knees!


  • 250g couverture chocolate

  • 175g butter

  • 125g icing sugar

  • 75g plain flour

  • 5 eggs


  • 1.

    Preheat oven to 180-degrees Celsius (fan-forced).

  • 2.

    Melt the butter and chocolate in a saucepan over low heat.

  • 3.

    Sift the flour and icing sugar into a bowl, add the eggs and combine well.

  • 4.

    Add the melted chocolate and mix.

  • 5.

    Butter and flour six metal ramekins.

  • 6.

    Add the cake mixture, filling the ramekins up till around the three-quarter mark.

  • 7.

    Cook for approximately eight to ten minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 880kj
  • Fat Total 59g
  • Saturated Fat 35g
  • Protein 11g
  • Carbohydrate 85g
  • Sugar 65g
  • Sodium 89mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Moelleux au chocolat is a traditional French dessert, also known as lava cake. The cooking time is crucial to this dessert. The centre of the cake should be hot and liquid. Serve immediately with a large scoop of vanilla bean ice cream and homemade English Toffee. Place the English Toffee on the plate next to the pudding, resting the ice cream on the toffee. The ice-cream balances out the richness of the pudding and is the perfect combination.

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Posted by Ravi21Report
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