Moelleux au chocolat with Pistachio ice cream

Melt 40g of butter and brush the insides of 6 ramequin molds holding 120ml volume. Put in the fridge for 2 minutes to set. Once set, brush again all over with melted butter, then dust generously with cocoa powder so the entire molds are covered. Put back in the fridge while preparing the moelleux.

Put the remaining 120g butter in a small saucepan. Cut the chocolate into chunks and add to the butter. Melt in a bain-marie: Put a bit of water at the bottom of a large saucepan and bring to the boil. Put the saucepan with the butter and chocolate in the saucepan with the boiling water – making sure that it doesn’t touch the water – and stir until everything has melted. Set aside.

Break the eggs in a bowl and vigorously whisk with the sugar and vanilla extract until pale. Pour in the melted chocolate while whisking, then stir through the flour and salt.

Distribute the batter between the 6 ramequins and put in the fridge for at least 1 hour or overnight before baking.

Preheat the oven to 180°C fan. Put the ramequins on a baking tray and bake in the preheated oven for 18 minutes.* Remove from the oven and leave to rest for 1 minute before turning out onto plates.

*The timing of getting the perfect moelleux is tricky. If you use bigger or smaller molds, or if your oven is slightly different, the result will differ. The moelleux should have risen, the top be firm to the touch, but still feel very soft inside.

Add a scoop of Luxlait pistachio ice cream to each moelleux, then dust with icing sugar, sprinkle with chopped pistachios and serve immediately.