The Moelleux aux pistaches et chocolat blanc, or Pistachio and White Chocolate Fondant Cake, is a refined French dessert celebrated for its ultra-soft texture and rich, indulgent flavor. This cake perfectly balances the natural nuttiness of pistachios with the smooth sweetness of white chocolate, resulting in a dessert that is moist, elegant, and irresistibly comforting.
Unlike a classic sponge cake, a moelleux is designed to stay tender and slightly melting in the center, making it ideal for special occasions or when you want to impress with minimal effort.
Why You’ll Love This Pistachio and White Chocolate Moelleux
- Soft, moist, and melt-in-the-mouth texture
- Perfect balance between nutty pistachio and creamy white chocolate
- Easy to prepare with simple ingredients
- Elegant French dessert suitable for dinners or celebrations
Ingredients
For the cake batter:
- 150 g white chocolate
- 100 g unsalted butter
- 2 eggs
- 80 g sugar
- 60 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- 3 tablespoons pistachio paste or pistachio cream
- Crushed pistachios
- Powdered sugar
- White chocolate shavings
Step-by-Step Instructions
Step 1: Prepare the pistachio center
Spoon small portions of pistachio paste onto parchment paper and place them in the freezer for at least 30 minutes. This helps create a soft, creamy pistachio center after baking.
Step 2: Melt the chocolate and butter
In a heatproof bowl, gently melt the white chocolate with the butter using a double boiler or microwave in short intervals. Stir until smooth and glossy. Let it cool slightly.
Step 3: Mix the eggs and sugar
In a separate bowl, whisk the eggs with the sugar until the mixture becomes pale and slightly fluffy. Add the vanilla extract and mix well.
Step 4: Combine the ingredients
Pour the melted white chocolate mixture into the egg mixture and stir gently. Sift in the flour, baking powder, and salt. Mix just until combined—do not overmix.
Step 5: Assemble the moelleux
Butter and lightly flour individual ramekins or molds. Fill each mold halfway with batter, place a frozen pistachio center in the middle, then cover with more batter until about ¾ full.
Step 6: Bake
Preheat the oven to 180°C (350°F). Bake for 10–12 minutes, depending on your oven. The edges should be set while the center remains soft.
Step 7: Serve
Let the cakes rest for 1–2 minutes, then gently unmold. Serve warm for the best texture and flavor.
Serving Suggestions
This Pistachio and White Chocolate Fondant Cake is best enjoyed warm. Pair it with:
- Vanilla ice cream
- Light whipped cream
- Fresh berries
The contrast between the warm, soft cake and a cool topping makes this dessert truly unforgettable.
Final Thoughts
The Moelleux aux pistaches et chocolat blanc is a perfect example of how simple ingredients can create an elegant and luxurious dessert. Its soft texture, rich flavor, and beautiful presentation make it a timeless recipe you’ll return to again and again.