King of Kings 5K and Chocolate Orange Ginger Moelleux

by Joanne on April 30, 2012

Ted was the road racer Sunday running the first King of Kings 5K which started at the Parkway Rec. Center, into the golf course, around the eagle and back down. The same route as the Wednesday night development runs (starting Wednesday night by the way, May 2nd).

Shane and I ran to the golf course entrance and watched as runners tackled the hill into the golf course then breezed by us on the way back down. We waited patiently, looking for bobbing heads and running feet to crest the hill…

There weren’t many runners but we did see a few friends…

and family…

until finally, our man appeared!

More waiting until the runners came back down…


The athletes had a beautiful day to run. It was about 50 degrees, the sun was shining and the course was scenic up to the eagle, overlooking Utica.   Congrats to all who ran! GREAT JOB!

A Delicate, Tender Chocolate-Orange-Ginger Cookie, based on a recipe by Francois Payard.

Based on a Francois Payard recipe, this delicate, soft (or moelleux in French) cookie takes no time to make and the batter can even be prepared 3 to 4 days ahead of baking.  Francois recommends using Financier baking molds however I used simple cup cake tins to keep a round form to the cookie.

Chocolate Orange Ginger Moelleux1

Don’t be fooled. This IS a cookie not a burger Winking smile

Chocolate Orange Ginger Moelleux2

Makes 16 cookies (more or less depending on size)

Chocolate Orange Ginger Moelleux3

  • cooking spray to coat molds/tins
  • 10 oz. peanut butter (Francois uses almond paste)
  • 2 large eggs
  • 1 large egg yolk
  • 5 TBS cornstarch
  • 3 TBS Cocoa powder
  • zest from one orange (Francois uses 3 TBS fine chopped candied orange peel)
  • 2 TBS semisweet mini chocolate chips
  • 6  TBS butter, melted
  • 2 TBS chopped candied ginger

Preheat oven to 425 F.  Spray tins/molds with non stick.

Put the peanut butter (or almond paste) into an electric mixer and beat with  the eggs and egg yolk until combined.  *If you use almond paste, you need to beat it first to get it creamy.

Add the cornstarch, cocoa, orange zest (or candied peel), and chocolate chips. Beat until combined then beat in the butter.

Spoon into the forms or cut a slit in a pastry bag or plastic bag about 1/2” wide, add batter and squeeze out into the baking forms.  Place a small piece of candied ginger on top. Bake for 8 – 10 minutes or until browned.

Cool completely before removing.

Chocolate Orange Ginger Moelleux4

Very delicate. It’s not a dipping in tea or coffee cookie but it sure does make every sip taste that much better when eaten with.

Chocolate Orange Ginger Moelleux5

Enjoy!  I think this week is bringing warmer weather and more sunshine.  Lets get HAPPY! Open-mouthed smile

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  • At 2012.04.30 07:31, Kris @ said:

    The candied orange topping seriously looks gorgeous. I must try to make these. Thanks for sharing!

    • At 2012.04.30 10:28, misszippy said:

      Wow–that looked like a hilly course! Congrats to Ted and the others. I love race spectating if I’m not racing myself.

      Oh those cookies!

      • At 2012.04.30 11:30, CJ at Food Stories said:

        Never heard of moelleux before. These look tasty and light.

        • At 2012.04.30 11:46, Heather said:

          That hill looks killer! Congrats to Ted!
          I’m not usually a big fan of candied ginger. Can you really taste it in these cookies?? Because all the other ingredients are right up my alley! 🙂

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