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)
Ingredients 
225 grams butter
200 grams dark chocolate, chopped (70%-80%)
120 grams caster sugar
100 grams flour (T45 is better)
365 grams eggs
Preparation
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.
Bon-Appetit
Sharon
Dawn
I’m so excited to try these! Is the temperature and baking time in the recipe for a convection oven? Do you have a recommended time and temp for a conventional oven?
Paris Chez Sharon
Hey 🙂 a regular oven, i didn’t try conventional oven, sorry.
Dan
The perpetual question, “Turbo” on or off ?
Paris Chez Sharon
Hey Dan,I baked it with Turbo off.
Seham
Hi
How do you weigh eggs with or without shell please?
Thanks
Paris Chez Sharon
Hey 🙂 without the shell 🙂
Ronnie Torton
If I don’t have the ring molds what would you recommend using in replace ?
Paris Chez Sharon
Each mold in the shape of muffin or souffle but it should be in separate units.
Mohith
It looks fantastic I’m surely gonna try it. Just one concern for me. I don’t know if this is a stupid question but I just started baking so… Since it contains flour and the batter inside the end product is still runny would it be cooked enough to be edible and safe. I understand that this is a very popular product but this question is more for my knowledge.
Paris Chez Sharon
In French you eat raw eggs without any problem, this is a cultural thing. Of course you someone is in a risk group he won’t eat it, but for me there is no problem at all.
Tabinda
Did u freeze them before baking or just bake directly ?
Paris Chez Sharon
Hey, as written, you bake directly 🙂
Tabinda
Thank you♥️
Paris Chez Sharon
Thank you 🙂
Ayesha
This looks fantastic! Thanks for always bringing us the best of Paris..can’t wait to try this recipe 😍 I don’t have ring mold, can I use ramekins instead? Thank you 💕
Paris Chez Sharon
Hey dear thank you! Sure you can 🙂
Barbara
Hi Sharon,
Thank you for this amazing Blog and we are a great fans of your Instagram,
Wow this recipe looks just amazing…
I showed it to my husband and he has already informed me that I’m going to prepare it for the weekend.
thanks again for your fascinating work and for generously sharing with us all the information.
looking FRWD to meet you in Paris
Paris Chez Sharon
Thank you dear! Can’t wait to see the result!
Cecilia
Esto se ve espectacular!!! Intentaré hacerlo lo más pronto posible, gracias por compartir tan deliciosa receta, me encanta!!! Se sirven calientes??
Paris Chez Sharon
In English please?
Jojo
Could you please tell. Is it ok to freeze (Fast-freezer)this dessert and then bake it?
Paris Chez Sharon
Hey 🙂 no need to freeze
Myrz
These look so good but I’m a little wary of the amount of egg used in them– this recipe is supposed to make 4 ring molds and requires the equivalent of 6 medium eggs in grams?? Other chocolate fondant recipes I’ve used before only require 1-2 eggs. I was just wondering if there’s been a mistake with the quantities here.
Paris Chez Sharon
Hey, no, there is no mistake….hundreds of people already tried it 🙂 Look at the size of the rings, they are bigger than the regular recipes.
Idk
Hi , if I want to use L eggs. How many eggs I need?
Paris Chez Sharon
about 5, better to weigh 🙂
Erin
The recipe indicates 6 M eggs but has the weight at 365g. A L egg weighs 50g, and a M egg weighs 45g in Canada) so I’m just wondering do M eggs weigh differently in France? Or could the volume (6 M egg) to weight conversion be off? Just wondering. Can’t wait to make this!
Paris Chez Sharon
Hey! Indeed! That’s the reason you should weigh 🙂
Erin
My point is 6×45 is only 270
6×50 is 300
And the recipe indicates 365g which is actually 8 M eggs. Just wondering if anyone has tried this recipe with varying weights of eggs? Seems there’s a bit of discrepency.
Paris Chez Sharon
Hey it seems like in every country the size of the eggs is different so yes, you must weigh it! I did 🙂
Daniel H
Tu n’as pas le recette en français? Pour ma mère, elle ne comprend pas bien l’anglais. Je pourrais traduire mais sera plus facile si tu en as déjà
Paris Chez Sharon
Very simple – google translate 🙂
Sarah
The moment I saw this, I knew I needed to make it myself! I’ve attempted the recipe twice now, and my batter seems thinner than it should be: almost liquid, rather than the thick, pipeable consistency I saw on Instragram. Do you have any tips for bringing the batter to consistency?
Paris Chez Sharon
Hey 🙂 I don’t know if you followed all the instructions and if you weigh ALL the ingredients…it’s very important, as you can have too much eggs for example or too much butter if you don’t weigh.
Sarah
I have weighed my ingredients both times, but with no luck in thickening the batter. Might it have something to with the fact I add the butter/chocolate mixture to the eggs fresh off the stove?
Paris Chez Sharon
Hey 🙂 I don’t know what to tell you…it’s the first time someboday has a problem. Maybe you should try again 🙂
Sarah
Gladly! It’s an absolutely delicious recipe, and I’m so thankful to have access to it! My elevation is also almost 5’000 feet, but now I’m just thinking “out loud” and wondering that may be part of my trouble as well 😆
Thank you Ms. Sharon!
Paris Chez Sharon
Thank you!!!
Carla
I love your blog, your recipes and your awesome answers!!! ;-))
Paris Chez Sharon
Thank you!
Jonathan
Are you supposed to served them after baked or you can baked them then serve them later and still the chocolate melt look the same?
Paris Chez Sharon
Hey 🙂 If you want it to be very liquid you should serve it after baking. If not, you can serve it later.
Inbal
I have been looking forward to this recipe ever since you posted that video, thank you so much for sharing! 💜
Could you please let us know the approximate size of the molds used here?
Paris Chez Sharon
Thanks! It’s written in the recipe 🙂
RReili
It is always great to find new posts about new desserts on your Instagram account. Love to follow.
Thanks for the recipe!
I am wondering about the caster sugar!? Not familiar with that. Is that white sugar or brown?
I have Google translated it and it tells me it’s sauce sugar!? Never heard of this.
Paris Chez Sharon
Thanks! It’s a white sugar – fine sugar.
RReili
Thank you! 🙏☀️😊
Yutika
Can this cake be made eggless? In India, most people prefer eggless.
Paris Chez Sharon
Didn’t try but I think that no…
Sneha Joshi
Since i don’t have ramekins and need to buy anyway, could you please let me know which ones to get and from where ?
Paris Chez Sharon
Hey, I think you can find in the internet lots of them 🙂 I don’t know specific one…
Melody
Hi there,
Can you tell me what caster sugar is? 😌
Paris Chez Sharon
Hey. it’s a fine sugar 🙂
Daene
hello Sharon! i really hope you’ll answer my questions. I’m not familiar with caster sugar and have been looking for it online. we usually use either white crystal sugar or palm sugar here in Indonesia, which one is closer or is the substitute of caster sugar? and same question for T45 flour.
thank you in advance!
Paris Chez Sharon
Hey 🙂 You can use white sugar and regular flour!