Scandal Boggs ┃ Fashion, Beauty & Home

If you’ve ever experienced the delightful flavors of Epcot’s International Festival of the Arts, you know that the Moelleux aux Noisettes is a standout indulgence. This sophisticated dessert, featuring a decadent combination of molten chocolate, hazelnut crunch, and a vibrant mango-raspberry coulis, is a true crowd-pleaser.

This dish is based on the Moelleux aux Noisettes from the France Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For the Molten Chocolate Cake:

Ingredients:

• 200g Valrhona chocolate (or high-quality dark chocolate), chopped
• 150g unsalted butter
• 3 large eggs
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup hazelnut flour (ground hazelnuts)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease and flour individual ramekins or molds.
2. In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave. Stir until smooth and well combined. Allow it to cool slightly.
3. In a separate bowl, whisk together eggs and sugar until light and fluffy.
4. Gradually fold the melted chocolate mixture into the egg mixture until well combined.
5. Sift in the flour and add hazelnut flour. Fold gently until just combined. Do not overmix.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared ramekins, filling them about 3/4 full.
8. Bake in the preheated oven for about 12-15 minutes or until the edges are set but the center is still slightly gooey.
9. Remove from the oven and let them rest for a minute before unmolding.

For the Hazelnut Crunch:

Ingredients:

• 1/4 cup hazelnuts, chopped
• 2 tablespoons granulated sugar

Instructions:

1. In a dry skillet over medium heat, toast the chopped hazelnuts until fragrant.
2. Add the sugar to the skillet and stir continuously until the sugar melts and coats the hazelnuts.
3. Remove from heat and transfer the hazelnut crunch onto a parchment-lined surface to cool.
4. Once cooled, break it into small pieces.

For the Mango-Raspberry Coulis:

Ingredients:

• 1 ripe mango, peeled and diced
• 1/2 cup fresh or frozen raspberries
• 2 tablespoons powdered sugar (adjust to taste)
• 1 tablespoon lemon juice

Instructions:

1. In a blender, combine diced mango, raspberries, powdered sugar, and lemon juice.
2. Blend until smooth. Strain the coulis through a fine mesh sieve to remove seeds.

Assembly:

1. Carefully unmold the molten chocolate cakes onto serving plates.
2. Sprinkle hazelnut crunch over the top.
3. Drizzle mango-raspberry coulis around the plate or directly over the cakes.
4. Optionally, garnish with additional raspberries, mint leaves, or a dusting of powdered sugar.
5. Serve immediately while the chocolate center is still molten.

Note:

• The key to a molten chocolate center is not overbaking; the outer edges should be set, but the center should remain soft and gooey.

This Moelleux aux Noisettes is a delightful combination of rich molten chocolate, hazelnut crunch, and the vibrant flavors of mango and raspberry. It’s a sophisticated dessert that’s sure to impress! Enjoy!