Mi-cuit au chocolat

France · Europe

A small glazed chocolate cake on a white dessert plate.
Mi-cuit au chocolat

Mi-cuit au chocolat is a small chocolate cake with a soft, flowing centre. Philippe Bertrand’s recipe combines dark chocolate and butter melted over a water bath with whole eggs beaten with sugar. Flour is sifted into the mixture after it has cooled.[1]

The batter is piped into buttered, floured metal rings and briefly baked. Longer baking produces a more fully set cake. The cakes cool before they are dusted with icing sugar, placed on serving plates and released from their rings.[1]

References

Sources checked:

  1. Mi-cuit — Philippe Bertrand, Meilleur du Chef
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image credit

Molten chocolate cake.jpg

creator:
stu_spivack
license:
CC BY-SA 2.0
modified:
Downloaded from Commons and cropped to reduce background text for Gochizu review.

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
modified:
AI-generated voice audio.