Mi-Cuit au Chocolat


Now that we’re heading back into grey skies and there’s a chill in the air, I thought it’d be nice to warm things up a bit! This is similar to the fondant and the moelleux however none of these are exactly the same – this dessert’s main feature is its runny middle. A chef, Michel Bras, was inspired to create a dessert very similar to the mi-cuit after a skiing trip in very bad weather conditions – so if this doesn’t cheer you up on those cold wintry evenings then I doubt much will!  It’s very rich and heart-warming, and as long as you pay careful attention to cooking time, it’s a very simple and quick recipe. Have fun!

Serves: 4

– 100g caster sugar
– 200g dark chocolate
– 200g lightly-salted butter
– 4 medium-large eggs
– Small amount of flour  (50g…ish!)
– Greaseproof paper and trays
– 4 small pots/moulds

1. Pre-heat your oven to about 200°c. Coat the inside of your pots/moulds generously with butter, followed by flour, and then pop them into the fridge.

2. Melt your chocolate in a bown after breaking it up, preferably using the bain-marie technique mentioned in my mousse recipe and stirring regularly until all the lumps are gone.

3. Add the butter and continue stirring until all is melted.

4. Add the sugar and eggs, and beat everything together for a smooth and even mixture.


5. Pour the mixture into the pre-buttered and pre-floured pots and cook them until they puff up and crack at the top (so you can see the gooey chocolate inside!)

6. Serve quickly so it’s still runny and hot – considering this dessert is mostly made of butter and chocolate, I think it’s way too rich with ice-cream! They’re not exactly in season but if you can find any berries with a slightly tart taste, they’ll cut nicely through the sweet and bitter flavours of the chocolate as well as the slight saltiness that comes through with the butter.



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