Preparation time: 10 min
Baking time: 7 to 9 min
Ingredients:
For 4 mini chocolate mi-cuits
-
70g
dark chocolate
-
55g
butter
-
3
tbsp liquid cream
-
1
tbsp flour
-
1
tbsp cornstarch
-
25g
brown sugar
-
1
egg
-
1 tbsp
vanilla extract
1-
Preheat
oven to 200 degrees Celsius. Coat the inside of the mini ceramic oven-proof
ramekins with butter, and sprinkle them with flour to prevent the batter from
sticking. Remove the excess of flour.
2-
Mix
the eggs, and the brown sugar with the vanilla extract, and beat them for 3-4
minutes. Add the flour, and the cornstarch, and continue mixing.
3-
Melt
the chocolate, the butter, and the cream in a bain-marie (in a bowl over a pot
of simmering water). Don’t stop stirring.
4-
Using
an electric mixer, incorporate the melted chocolate to the eggs-sugar-flour mix
until you get consistent batter.
5-
Divide
the mixture among the prepared ramekins. Bake for 7 to 9 min. The mi-cuits
should be soft to the touch. Wait for them to cool down a little, and then run
a knife along the inside of each ramekin. Unmold. Serve immediately, alone or with a scoop of
ice cream.
P.S: the cooking time is the most important part of this recipe.
Depending on the type of oven you have, the mi-cuits might need more time to
bake. So keep an eye on them, and be patient! Don’t rush to take them out of
the oven, for they will simple fall apart.
(adapted from the French recipe “le vrai
mi-cuit au chocolat” in Mini moelleux et coeurs coulants, Marabout, 2011).
Enjoy!
- Xoxo,
T
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