"MI-CUIT AU CHOCOLAT" - Christine's Recipe From Jardin de Bacchus – Chambres d’hôtes

Can't get to Paris for Valentine's Day? Me neither! But I can bring a little bit of France to my home for the day.

If you're looking for something French and deliciously decadent to make for Valentine's Day, I have the perfect recipe for you!

My friend Christine, owner and chef at "Jardin de Bacchus – Chambres d’hôtes" has shared with me her recipe for Mi-cuit au chocolat, or as she has named it, "Chocolate Cake with Running Heart!"   Mi-cuit au chocolat is a delicious little individual cake that oozes a chocolate "heart" when cut into. This is an easy-to-make recipe that will impress your special someone and make him think you are really quite the talented baker!

Mi-cuit au chocolate - BEFORE Photo

Mi-cuit au chocolate - DURING

Mi-cuit au chocolate - AFTER

Jardin de Bacchus – Chambres d’h ôtes
Mi-cuit au chocolat

Pour le mi-cuit (6 ramequins):
-100 gr de chocolat noir + 2 carré pur chaque moule
-60 gr de beurre
-3 oeufs
-40 gr de sucre en poudre
-1 cuillère à soupe bien pleine de farine

Préchauffer le four à 220°C. Hacher le chocolat, le faire fondre au micro-onde avec le beurre Y ajouter le sucre puis les oeufs un à un en mélangeant bien. Incorporer la farine. Beurrer et fariner des ramequins,

Déposer 1/3 de la préparation dedans avec 2 carrés de chocolat dans chaque ( laisser les ramequins prêts à être cuit au frais pour le faire au dernier moment) et cuire au four pendant 7-10 minutes.

 

6 servings

-100 gr chocolate + 2 squares for each portion
-60 gr butter
-3 eggs
-40 gr crystallized sugar
-1 tablespoon over full of flour

Pre-heat the oven at 220°C.

Crush the chocolate and melt it with the butter (be aware the microwave can burn it easily)
Add sugar and the full eggs one by one while mixing
Add the flour
Butter and flour the moulds
Pour 1/3 of the mould with the preparation
Put 2 squares of chocolate on it pour the rest of the mix (over the chocolate pieces)
You can leave it all in the fridge until it is time to bake it
Bake for 7-10 minutes

Christine's recipe makes an impressive presentation and can be made ahead of time. It can be frozen or kept in the refrigerator until use. One note though - make sure the ramekins are at room temperature before baking. Also, I mixed the sugar and eggs together before adding them to the warm chocolate mixture.

Also, the next time I make this recipe, I'll sprinkle a dusting of dark cocoa powder into the individual ramekins after coating them with butter and flour, but before adding the batter. This way, the outside of the cakes will be darker and not have any of the flour showing. (I read this tip in another cookbook!)

Some other notes for an "American" conversion of this recipe:

100 grams chocolate = approximately 3.527 oz.
60 grams butter = 4.225 Tablespoons
40 grams sugar = 3.2 Tablespoons
220 Degrees Celsius = 425 Degrees Fahrenheit

I used Bissinger's 75% Dark Chocolate for the batter and Ghiradelli's 60% Chocolate squares for the (2) squares for the chocolaty center!

Bon appétit!, Mitty

Jardin de Bacchus – Chambres d’hôtes – 223 rue de tourtouil – 30126 TAVEL

http://www.jardindebacchus.fr et http://www.provence-escapade.fr