• Chef Benita

Moelleux - Vegan and Common Allergen Free

Moelleux, or Chocolate Molten Lava Cake, has been a popular dessert since the 1980s. There are a couple of stories regarding its origin. Chef Jean-Georges Vongerichten is widely credited with it's creation in 1987, when he accidentally removed a sufflé before it was done baking in his New York City restaurant.

His claim is disputed by Chef Jacques Torres, who claims that a Moelleux made with a chocolate truffle in the center had been developed in France years before Vongerichten's mistake.

Our Moelleux is closer to Chef Torres' version of the lava cake - with a chocolate truffle placed in the center of the cake to create the molten center. This cake is gluten free, vegan, and common allergen free.

Moelleux Ingredients:

  • 70g Millet flour

  • 35 g Tapioca starch

  • 35 g Cocoa powder

  • 160 g Applesauce

  • ¾ c Hemp milk

  • 1 tsp Apple Cider Vinegar

  • ½ c sugar

  • 3 Tbsp Avocado Oil

  • ¾ tsp vanilla powder

  • ¼ Tbsp salt

  • 6 oz Amore di Mona Chocolate, Melted

  • 6 Truffles


  1. Preheat oven to 400 degrees F. Grease 6 ramakins or muffin tins with oil, and cocoa powder. Tap out excess.

  2. Add milk and vinegar to a bowl. Set aside to curdle at least 10 minutes.

  3. Melt chocolate. Add oil and vanilla, sugar and applesauce. Mix to combine. Add milk, whisk until frothy.

  4. Add dry ingredients.

  5. Pour enough to fill ramakins halfway. Place truffle in middle and cover with more batter.

  6. Bake for 13-17 minutes.

  7. Let pan set for 2 minutes before flipping over to serve.



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