Saturday October 18, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
For the Molleaux Base:
- 110g dark chocolate (64%)
- 50g butter, softened
- 40g flour
- 40g almond meal
- 2 egg yolks
- 2 egg whites
- 90g sugar
Instructions:
- Melt the chocolate gently over a double boiler or in the microwave.
- Add softened butter and mix until smooth.
- Mix in egg yolks until fully combined.
- In a separate bowl, combine almond meal and flour, then stir into the chocolate mixture.
- In another bowl, whisk egg whites with sugar to form a soft peak meringue.
- Fold half of the meringue into the chocolate mixture by hand to loosen.
- Gently fold in the remaining meringue until just combined.
- Divide mixture into 6–8 greased ramekins or moulds.
- Bake at 180°C for approximately 10 minutes. (Baking time may vary depending on your oven).
Ingredients
Molleaux Centre (Filling)
- 120g dark chocolate (64%)
- 30 ml water
- 30 ml cream
- 50g butter, softened
- 1 vanilla pod, split and scraped
- 3 pieces orange peel
- 3 pieces lemon peel
- 80 ml port syrup
Instructions
- Melt the chocolate and stir in vanilla seeds, orange peel, and lemon peel (all at room temperature).
- Add the port syrup and mix to combine.
- Stir in the softened butter until the mixture is shiny.
- Add water and cream, then mix until smooth.
- Pass the mixture through a fine sieve.
- Freeze the mixture until solid, then portion with a sharp knife into small centre-sized blocks for inserting into each molleaux before baking.
Ingredients
Port Syrup Reduction
- 750 ml ruby port
- 1 vanilla pod
Instructions
- In a saucepan, combine ruby port and the vanilla pod.
- Bring to a simmer and reduce until syrupy (about 80 ml total).
- Strain and set aside to use in the molleaux centre.
To Serve
Serve warm with a scoop of vanilla ice cream or whipped cream. The molten centre should be soft and rich with a subtle port and citrus flavour.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
