Cookie Chocolate Micuit

Cookie Chocolate MicuitYou 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.

Cookie Chocolate MicuitCookie Chocolate MicuitCookie Chocolate MicuitThe 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.

Cookie Chocolate MicuitCookie Chocolate MicuitCookie Chocolate MicuitThis 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.

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

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

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.

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 🙂




  • 08 June 2022
    E. John

    OMG 😋this dessert looks incredibly corrupt but in good taste as only you know how to prepare for us🙏
    Thanks for another recipe that wéll probably bake ASAP😉
    See you soon in the City of Lights
    E. John

  • 08 June 2022

    Hi, this looks amazing! Could you explain the chocolate disc please? In the picture it is one big disc but in the instructions you mention sprinkling smaller chocolate discs over the warm cake

  • 27 July 2022

    please post the recipe for le bristol’s flan parisien! its incredible!

    • 17 November 2022
      Mitakshi Jain

      Hi, can u please help with a vegan version of this delicious recepie.

  • 06 November 2022

    Bonjour, est ce qu’on peut congeler ce dessert?
    Merci beaucoup ❤️❤️❤️

  • 14 November 2022

    Hi, I was wondering what could I use as an egg replacement. This looks absolutely delicious and I’d love to try!

  • 15 November 2022

    Is there a conversion of this recipe from grams to ounces? Thanks!

  • 17 July 2023

    Hello – the recipe looks amazing. I want to try it . In the recipe above you have mentioned 220 gms of eggs and 40 gms of eggs. Is it with shell or without shell?

      • 18 July 2023


  • 31 July 2023

    Hi is there a way to reheat this lovely dessert? I would love to eat this in one sitting but i am trying to decrease my sugar intake.

  • 22 September 2023

    Looks delicious! What is the size of the mold used?

  • 06 May 2024
    Sivan Sternbach

    I’m planning to make this lovely dessert.
    Can I just cool the chocolate mixture in the baking dish instead of transferring it after it’s cooled?
    The chocolate disc, does the chocolate need to be tempered?


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