Cookie Chocolate Micuit

You already know that I love chocolate, I really looove chocolate. In my opinion, every dessert should have a chocolate layer and if it comes in a fondant and runny texture, it is even better.

The blog is full of desserts in which chocolate is the main ingredient, but most of all I like the recipes from the fondant family,  like the “Micuit” (״Half-baked”) or the Chocolate Fondant. A comprehensive explanation of the differences between these desserts and the misuse of the terms can be found here.

This time I met with my friend Pascal Hainigue, the pastry chef of the prestigious Bristol Hotel. Hainigue is one of the leading pastry chefs in France, but first and foremost a lovely person who comes from our favorite area, Alsace. Hainigue is one of the most creative pastry chefs I’ve met, he is precise, serious and combines new techniques and classic desserts to which he gives a new interpretation.

Together we made the Cookie Chocolate Micuit (“Half-baked”) that is baked and served in the same dish. This is a wonderful dessert that combines the soft texture of the ״Half-baked” chocolate cake and the crunchy texture of the cookie layer, it can also be served with ice cream and then the celebration is even bigger.

Cookie Chocolate Micuit
2 casseroles or ramekins 16-18 cm
(or 6-8 individual ramekins)

Ingredients
Chocolate Micuit (prepare the day before):
140g butter
140g dark chocolate, chopped (70%-80%)
170g sugar
220g eggs 
60g flour, sifted

Chocolate Pecan Cookie Dough:
130g light brown sugar
80g butter, softened
40g egg 
125g flour, sifted
3g baking powder
1g baking soda
3g Fleur-de-Sel
55g dark chocolate, chopped (70%-80%)
55g roasted pecans, chopped

For decoration (possible):
Chocolate discs
Cocoa nibs

Preparation
1. Chocolate Micuit: In a small pan melt butter.
2. Add chocolate to the melted butter, stir till chocolate chunks are melted. Set aside to cool.
3. In a medium bowl beat together sugar and eggs till light and fluffy. 
4. Slowly pour chocolate mixture into the batter and whisk together till combined to a smooth chocolate batter.
5. Add the flour and stir to combine. 
6. Pour the batter into an airtight container and refrigerate overnight.
7. Chocolate Pecan Cookie Dough: In a medium bowl whisk sugar and butter, whisk in the egg.
8. Add the flour, baking powder, baking soda and salt. Mix until soft dough forms. Fold in the chocolate chunks and pecan chunks.
9. Place cookie dough between two pieces of parchment paper. Using a rolling pin roll the dough till it reaches 1 cm-thick, place the dough in the fridge to chill for about an hour.

Assembly
10. Preheat the oven to 180C degrees.
11. Remove dough from fridge and peel the parchment paper from both sides. Cut out cookie dough discs in the size of your casserole/ramekins.
12. Transfer the micuit chocolate batter into a piping bag. Fill the casserole/ramekin to half height.
13. Place cookie dough disc on top of the chocolate batter layer.
14. Bake for about 14-16 minutes for a big casserole/ramekin or 8-10 minutes for individuals, until the cookie layer is golden. Remove from the oven, If you choose to decorate with chocolate discs it is time to place them on the dessert (see photo), you can also sprinkle with cocoa nibs. 
15. After about 15-20 minutes, while the dessert is still hot (but not too hot) serve it in the casserole/ramekin in which it is baked, you can also add vanilla ice cream for more calories 🙂

 

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Bon-Appétit
Sharon