Glutenfree fudgy moelleux au chocolat



This is my ultimate dessert dream ! A fudgy rich and intensely chocolatey dessert that is not super difficult to make but needs a few careful steps to make sure it really tastes the way it looks. First of all, the most important ingredient is – of course – the chocolate and I advise you to buy good quality chocolate that you would want to eat too, no cheap bars please 🤓


You can easily make this recipe dairy-free but I honestly prefer the texture with the addition of the eggs instead of the aquafaba but this of course only applies to those who are not vegan. I also prefer the taste (and ingredients list) of butter instead of margarine aka vegan "butter".


Regarding your choice of sugars, I like to use a mix or raw and coconut sugar.

For flavor, texture but also for blood-sugar reasons. I am not saying this will ever be a HEALTH FOOD but you can definitely avoid a huge blood sugar rise and drop by using coconut sugar which also adds a nice caramel-ly flavor.

The espresso shot is optional but adds a depth of chocolate flavour without tasting like a coffee dessert. When it comes to the flour, as its only 40 g – you can use some “normal” flour, I also like to use (white spelt) or ideally a gluten-free flour mix.


Moelleux au chocolat


200 g chocolate (I used on bar each of 65% and 75%)

120 g (vegan) butter, room temperature

3 eggs or liquid of 1 can of chickpeas (= aquafaba)

100 g coconut sugar

50 g raw sugar

40 g GF flour mix

1 tsp vanilla powder

Pinch of salt

1 espresso shot (optional)


Pre-heat the oven to 180°C.

Chop the chocolate in medium sized pieces and melt with the (vegan) butter in a double boiler. Meanwhile whip the eggs (or chickpea water) with the sugar until creamy and light in colour (the aquafaba should triple in size and be stiff) - for about 5 - 7 minutes.

Slowly add the melted (but not hot!!) chocolate mix in batches alongside the vanilla and salt and and gently fold.

Add the flour and mix until well combined.

In a square dish bake at 180°C for around 15-20 min minutes.


Leave out to cool completely and store in the fridge for a chewy and fudge consistency!