The semi-cooked chocolate melts us

Mi-cuit or chocolate cake, is a cake which, as its name suggests, is not completely cooked. This quick and incomplete cooking gives this dessert a melting and irresistible heart, revealed from the first bite.

Who invented semi-cooked chocolate?

It was the starred chef Michel Bras who, in 1981, invented this famous chocolate dessert after a family cross-country skiing outing. In his recipe, he uses a frozen ganache that the chef pushes into the center of a soft sponge to obtain this runny center.

How to make chocolate mi-cuit?

There are several ways to make a chocolate semi-cuit. The most impatient opt ​​for the microwave option by making a mug cake in which they insert a square of chocolate for half-cooking. Purists of course follow the original recipe, which takes longer to make, and make a chocolate ganache which they freeze for several hours. Halfway between the two, we offer you the most popular recipe which allows you to easily and quickly obtain an ultra-flowing heart.

The recipe for semi-cooked chocolate

For 4 servings, we use 200g of dark chocolate, 70g of sugar, 4 eggs and 50g of flour.

We start by melting the chocolate pieces with 70g of butter, in the microwave or in a bain-marie.
In another bowl, whisk the eggs and sugar together. Once the preparation is white and foamy, add the warmed chocolate and mix.
Finally, add the flour, before mixing everything.
All that remains is to pour the dough into buttered and floured molds, which are placed in the oven for around 7 minutes at 220°C.

How do you know if your semi-cooked foods are ready? A crust forms on top and cracks, but the core of the cake should be undercooked.

Tips to never miss your semi-cooked foods

To make your semi-cooked chocolates a success every time, it is important to choose quality chocolate. We favor dark chocolate, with a high cocoa content, which will allow the chocolate, once melted, to retain its shine. To avoid having to unmold your half-cooked dishes and risk disaster, we cook them in ramekins and serve them as is. You can also sprinkle them with a little icing sugar for an even more appetizing result. And to put all the chances on your side, it is entirely possible to add a square of chocolate to the center of your preparation to undoubtedly obtain that melting center to which the semi-cooked owes its success.

Variations of semi-cooked chocolate

Once you have mastered the classic recipe, why not vary the pleasures? It is entirely possible to replace the squares of dark chocolate with caramel, or white chocolate for example. Semi-cooked ones are very easy to make, provided of course that you use flavors that go well with cocoa such as peanut butter or Nutella. And to never lack inspiration again, here are 9 heart-warming half-baked recipes.