Mi-cuit au Chocolat

Ma Nourriture

I learnt so much on our recent trip to Paris, one of which was that it's not a chocolate fondant if it has a runny middle. It's the much cuter sounding mi-cuit au chocolat. The French have a pretty word for everything. This one means 'half-baked', perhaps appropriate for many French ideas but definitely not this one!

This half-baked is a GREAT idea - decadently moist, seductively warm and oh so bloody delicious.

Bestie's current had decided to spoil us with some of his favourite childhood foods and desserts. He shared stories and memories as he cooked and we feasted: on the magic of his authentic French cooking and the romance of French food culture and traditions seen through the eyes of a child growing up within it.

We were asked to eat these piping hot and told to keep some for breakfast the next morning, as breakfast is by rule a sweet meal. Dessert for breakfast - grandmother's orders! Is this even a real country?

We were instructed to warm it for some precise number of seconds before eating it but my rebellious nature insisted we try one cold. I couldn't decide which I preferred. The runny chocolate dripping over the warm crust as you bite into a hot one excites me. But biting into the cold one was an explosion of chocolate tastes and textures, making me lose myself in multisensory enjoyment. I'm not exaggerating, I couldn't work until we'd finished them. I can't tell you which is best, because I still haven't decided.

You decide.

Ingredients

Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives

Dark Chocolate (60% and up)

a slab (110g) 150ml buy

Grass-fed butter Learn about grass-fed >

(90g) 95ml

♡ Oat flour Learn about oats >

(40g) 76ml Buy

Eggs

3

Sugar

(70 - 100g) 83 - 118ml

Optional additions (to taste)
Coconut or coconut powder
Lemon zest

Swapsies

♡ We used oats to make oat flour instead of white/wheat flour, which can cause problems for sensitive foodies. You can also use spelt or almond flour. I usually buy porridge oats because it's more cost effective. You can use them in various delicious, and nutritious ways. Just use a food processor, blender or nutribullet to make a fine flour.

Where to buy:

Oats

How we review >

Method

First

THE CHOCOLATE

Simmer about 1/3 of a pot of water on the stove.
Nest another pot or metal bowl inside that one so that it fits snugly and doesn't touch the water.
Put the chocolate and butter in the bowl to melt.

Then

THE DOUGH

Beat the eggs and sugar with a whisk.
Add the melted butter and chocolate.
Add flour and mix with a wooden spoon until even.

Finally

BAKE

Butter the entire inside of the ramekins.
Fill ramekins with dough.
Bake for 8-15min and take it out as soon as the outside is crispy. A skewer into the centre should come out with gooey almost liquid chocolate.

Baking time can turn your mi-cuit into an accidental fondant! Less is more. The hot liquid will continue cooking it so it's best to take it out at 8min and only if the top is not crispy, put it in for a bit longer.