MI-CUIT, CHOCOLATE FONDANT
One of the most amazing chocolate desserts is the MI-CUIT (half baked in french) or Chocolate Fondant as we call it. The soft texture of this dessert and the intense chocolate flavor make it one of the most popular desserts all over the world.
A week ago I visited the Chocolate lab of Julien Dechenaud in Vincennes, a quiet suburb of Paris. Dechenuad opened his boutique 3 years ago after working with the best Chocolatiers in France, Patrick Roger, Jen-Paul Hevin and the chocolate factory for Alain Ducasse.
The small boutique soon become a “must” spot for chocolate lover, and the talented chocolatier had to open a bigger chocolate lab in order to fulfill the huge demand. His chocolate bonbons are amazing, the Praline is divine and his cookies and chocolate desserts are so so good.
One of the best desserts I’ve tasted in Dechenaud’s boutique is the MI-CUIT which is one of his best sellers. I kindly asked for the recipe and the Dechenaud was happy to share it with me.
So say hello to the best Chocolate Fondant you have ever tasted and let me know if you enjoyed it.
MI-CUIT or Chocolate Fondant
4 ring molds 8 cm, Height 5 cm
(or 6 smaller rings)
225 grams butter
200 grams dark chocolate, chopped (70%-80%)
120 grams caster sugar
100 grams flour (T45 is better)
365 grams eggs
1. Preheat the oven to 190C degrees, brush melted butter all over the inside of the molds, place molds on a baking sheet lined with baking paper.
2. In a small pan melt butter and add chocolate, stir till chocolate is melt.
3. In a medium bowl combine sugar and flour, add eggs and whisk together till combined to a smooth batter.
4. Pour chocolate mixture into the batter and whisk together till combined to a smooth chocolate batter.
5. Transfer the batter into a piping bag or a plastic bag, with one of the edges snipped off. Fill the molds to the top.
6. Bake for 8-10 mins until the tops have formed a crust and they are starting to come away from the sides of their molds.
7. Remove from the oven, then leave to sit for 10 minutes .
8. Remove Chocolate fondant from the molds and serve.