Half Baked Chocolate

An ultra delicious chocolate dessert: the Half cooked chocolate ! An easy recipe to prepare in a few minutes, with a quick pass in the oven. When tasting, all you have to do is dip your spoon in to discover its melting chocolate center... It can be served with a scoop of ice cream, a little custard or simply plain!

The choice of ingredients

• Chocolat : here we need dark baking chocolate. I used strong chocolate (66% cocoa), in general for a semi-cooked chocolate it is between 60-70% cocoa. If you use classic light chocolate, you will have to think about reducing the sugar.
• Butter : I use semi-salted butter to bring out the taste of chocolate even more (and it avoids adding salt). You can use unsalted butter instead, and add fleur de sel.
• Eggs : I take medium caliber. They will be used to give texture to the semi-cooked foods (which contain little flour), and will make them swell.
• Light brown sugar : I used brown sugar because its slightly caramel flavor blends perfectly with that of the chocolate. You can adjust the quantity to your taste.
• Flour : you only need a little, it’s the key to a soft, semi-cooked result.

How to make a chocolate chip?

1. We do first melt butter and chocolate
2. Apart, we whip eggs and brown sugar
3. We add vanilla
4. We incorporate melted chocolate mixture
5. We end with dry ingredients
6. We pour into a pastry bag
7. We're stuck in the cold a few minutes
8. We fill the circles already prepared
9. Let's get into the oven!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for making your semi-cooked chocolate a success

• If you melt the chocolate and butter in the microwave, proceed by 30 second intervals, so as not to overcook the chocolate.
• It is not necessary to blanch the eggs and brown sugar, just whip them a little until the mixture is frothy.
• Do not overmix once the flour has been added to the dough: this allows you to obtain a semi-cooked chocolate that is very soft on the outside.
• Respect rest time in the freezer : this allows you to have a dough that holds together better (without escaping from the circle) and also slower cooking in the center, which allows you to keep the runny center effect.
• do not hesitate to adapt the cooking time according to your oven : some heat more than others. The goal is to have a half-cooked, melting chocolate when tasting.

How to enjoy and store semi-cooked chocolate?

I advise you to taste the semi-cooked chocolate right out of the oven, after placing it on the dessert plate, and unmolding it. This is when it will be the most runny inside.

Semi-cooked chocolate can be stored up to 4 days in the refrigerator. To reheat it, simply microwave it for about 20 seconds.

Other recipes to try

If you like this kind of gourmet chocolate desserts, I advise you to take a look at these other recipes on the blog:

• Double Chocolate Cookies
• Chocolate zucchini cake without butter
• Soft chocolate muffins
• Dessert 3 chocolates
• No-Bake Chocolate Cheesecake
• Chocolate mascarpone cake

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful chocolate mi-bakes!

Mi Cuit Chocolate, Quick and Easy

4.75 on 4 votes

A semi-baked chocolate cake that we like, with its flowing center... An easy and very delicious recipe to prepare for dessert!

Amount : 3 half cooked

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Prepare in advance 15 minutes min

Cook time 10 minutes min

Cooling time 15 minutes min

Total 40 minutes min

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• Pastry circles 8cm
• KitchenAid Cordless Electric Mixer

Ingredients 

• 120 g dark pastry chocolate (60-70% cocoa)
• 100 g salted butter
• 4 eggs medium size (=180g)
• 95 g light brown sugar
• 0,5 cc natural vanilla extract
• 45 g flour T45
• 1 cc unsweetened cocoa powder

Prepare in advance 

• Preheat the oven to 200 ° convection heat.
• Lightly butter the inside of 3 pastry circles measuring 8cm in diameter. Cut strips of baking paper so that they extend 2cm above the circle. Then line the inside of the pastry circles with the strips of paper.
• In a container, melt the chocolate pieces and the butter in the microwave (in 30 second intervals) or in a bain-marie. We want to obtain a homogeneous and creamy mixture.
• In another container, whisk the eggs and brown sugar for a few moments (without blanching). The mixture should be foamy. Add the vanilla.
• Add the melted chocolate and mix.
• Sift the flour and bitter cocoa, then add to the dough. Mix with a whisk for a few moments until the flour is no longer visible (do not mix more than necessary).
• Pour the dough into a piping bag and chill for 15 minutes in the freezer.
• Place a sheet of baking paper on a baking tray. Place the prepared circles on the baking sheet.
• Using the piping bag, pour the dough into the circles, up to approximately 3/4 of the height.
• Bake directly for around 10-12 minutes: this varies depending on your oven. NB: if your circles are smaller than mine, the cooking time will be shorter.
• Remove the tray from the oven, wait 1 minute before handling the very hot circles. Uncircle and remove the baking paper. Place on each plate and sprinkle with icing sugar (optional).
• Enjoy straight out of the oven or a little warm, as you prefer.

Notes

Semi-cooked chocolate can be kept in the refrigerator for up to 4 days. To reheat it, simply microwave it for about 20 seconds.

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Keywords: Chocolat

Recipe : Dessert, Snack