Ingredients

• 3 Egg Yolks
• 3 Whole Eggs
• 200g Caster Sugar
• 75g Plain Flour
• 150g 70% Dark Chocolate
• 150g Unsalted Butter

For the Cheesecake Cream:

• 125g Full-Fat Crème Fraiche
• 350g Philadelphia
• 125g Icing Sugar
• 250g Double Cream
• 1/2 Orange zested
• Juice of half a Lemon
• 15g Yoghurt Powder*

Tools

• Chef Sized Creaming Beater
• Whisk (Chef XL)

Method

1. Melt the butter and sugar on the Kenwood using the chocolate melting setting.
2. Afterwards with the paddle attachment, combine the eggs and sugar, don’t over whip just combine.
3. On a low speed, pour in the melted butter/chocolate mix.
4. Combine together well, on a medium speed
5. Stop the machine and sieve in the flour, fold in by hand.
6. Let the mix rest overnight before use.
7. Prep the Moulds, ideally use stainless steel rings or dariole moulds, to prep the rings, brush with butter and line with baking parchment, for the dariole, brush with butter and dust with cocoa powder
8. To bake set a conventional oven to 180’C
9. Pipe the moelleux mix into the moulds to just below the rim, as the mix won’t rise.
10. Bake for approximately 10 minutes. To check make sure the top has crusted, insert a skewer and it should it come out with some mix on the skewer, you want to retain that molten chocolate centre.

For the Cheesecake Cream:

1. Whip cream to soft peaks.
2. Whisk together the rest of the ingredients
3. Fold together
4. Leave to set up until firm
5. Whisk up to serve.

To Serve:

1. To Serve, rewarm the moelleux, a nice big spoonful of the whipped sweet crème Chantilly and on top of the warm moelleux.

Chef's Notes:

1. * If you can’t find Yoghurt Powder try some Milk Powder which can be found in most large supermarkets and add a little more Lemon Juice to compensate.