Valentine’s day is around the corner! Chocolate lovers, this mi-cuit recipe is for you, and to share with your sweetheart!
The English translation, ‘half-baked’, doesn’t do justice to this fine French dessert. Yes, a mi-cuit cake is called so because of its short baking time, but there is more to it. Picture this: your spoon is piercing through a thin chocolate cake layer, into a warm melty chocolate center flowing out. Surely lifting your mood already? {Recipe in French at the end of the article}
It all starts with 5 basic ingredients: dark chocolate, eggs, flour, sugar and butter. I replace wheat flour with gluten free rice flour, and white sugar with coconut sugar. I also preferred using here coconut oil (with neutral taste) to butter.
My twist on this classic dessert is to add a spoon of praline paste, or praliné, in the center of the batter. Praline paste adds crunchiness, sweetness and a delightful hazelnut flavor to my chocolate mi-cuits. If you don’t have praline in your kitchen, no panic. Just place a square of praline chocolate or chili chocolate instead. For my Finnish readers, I could imagine that a square of Dark ‘Geisha’ chocolate, with its hazelnut nougat filling would work well too… let me know if you try it!
Now the secret to a successful mi-cuit is in the way it is baked. I use stainless steel pastry rings, diameter 8cm by 4cm high, with parchment paper rolled inside. It is the best possible mold for mi-cuits. However you can simply use oiled ramequins, in which case it is probably easier to eat your cake straight from them. Since ovens differ slightly, I give you a hint: after the 8 minutes of baking, your mi-cuit should look set around the edges, but the center should look slightly wet. It is better to underbake than overbake!
- 100 g dark chocolate 70 %
- 3 eggs(150 g)
- 30 g rice flour
- 60 g coconut oil, neutral taste
- 80 g coconut sugar
- 4 tsp praline paste
- Pinch of salt
- Preheat the oven 190 degrees.
- Melt the chocolate and coconut oil in bain marie (in a recipient above hot water).
- Beat the eggs with the sugar using a fork, until slightly foamy (do not whisk with a hand held mixer).
- Add the chocolate-coconut oil mixture, and combine well.
- Stir in the flour and salt.
- Place in stainless steel pastry rings lined with parchment paper or oiled ramekins.
- Add a tsp of praline paste in the center of each preparation.
- Bake for about 8-10 minutes (depending on your oven). The top will be dry and there should be a slightly wet spot in the middle. Do not overbake!
- Serve warm, with crushed hazelnuts, fresh berries, whipped cream...
- 100 g chocolat noir 70%
- 3 oeufs (150g)
- 30 g farine de riz
- 60 g huile de coco, goût neutre
- 80 g sucre de coco
- 4 càs pâte de praliné
- Pincée de sel
- Préchauffer le four à 190 degrés
- Faire fondre le chocolat avec l'huile de coco au bain marie
- Battre les oeufs avec le sucre à l'aide d'une fourchette jusqu'à ce que le mélange soit légèrement mousseux
- Ajouter le mélange chocolat-huile de coco et bien incorporer.
- Ajouter la farine et le sel.
- Placer dans des ramequins huilés ou chemiser un cercle à pâtisserie avec du papier sulfurisé. Ajouter une càc de pâte de praliné au centre de chaque préparation.
- Cuire pendant 8-10 minutes environ (surveiller selon les fours). Le dessus devient 'sec' mais il doit rester une partie humide au centre.
- Sortir les mi-cuits du four et laisser reposer quelques minutes (si vous avez utilisé des cercles, démoulez délicatement au bout de 10 minutes).
- Servir tiède, avec des noisettes concassées, des framboises fraîche ou de la crème fouettée.
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