Cookie Half Baked Chocolate Cake
The Chocolate Micuit (half baked in French) recipe has become one of the most viewed on the blog, which is why on Passover I decided to publish a gluten-free version of it as well and now it’s time for the upgraded Micuit.
Guideline for Micuit Baking – Baking should be very short, the less you bake the more runny the texture will be. The more you bake, the drier the inner texture of the Micuit will be, it’s a matter of taste of course. In this recipe the baking is a little longer than a regular fondant baking because of the extra cookie dough.
60g granulated sugar (or a mix of brown and granulated sugar)
50g butter, softened
120g flour, sifted
7g baking powder
90g dark chocolate, chopped (70%-80%)
100g dark chocolate, chopped (70%-80%)
60g caster sugar
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. Cookie Dough: In a medium bowl whisk sugar and butter, whisk in the egg and then add the flour and baking powder. The dough will be very soft, yet thick. Fold in the chocolate chunks. Cover the dough and chill in the refrigerator.
3. Chocolate Micuit: In a small pan melt butter and add chocolate, stir till chocolate is melted.
4. In a medium bowl combine sugar and flour, add eggs and whisk together till combined to a smooth batter.
5. Pour chocolate mixture into the batter and whisk together till combined to a smooth chocolate batter.
6. Transfer the batter into a piping bag or a plastic bag, with one of the edges snipped off. Fill the mold to half height.
7. Place cookie dough chunks on top of the cake layer, gently place the dough all over the surface of the fondant.
8. Bake for about 8 minutes, turn the pan in the oven and bake for another 8-9 minutes until the cookie layer is golden. Remove the pan from the oven and set aside to cool to room temp’.
9. Remove Cookie Chocolate Micuit from the molds and serve.