Mi-Cuit Chocolat II

A note about measurements: This recipe is originally a European one which is meant to be made measuring the ingredients in metric units. Made in this way, using a digital scale, the results vary little and it is easy to bake a successful Mi-Cuit every time. The measurements are provided in metric units on the related link.

You will also need:

1. A digital scale.
2. An electric mixer, standing or handheld
3. Six 1/2-cup size ovenproof ramekins
4. A small strainer if you intend to sprinkle the baked desserts with cocoa and powdered sugar
5. A double boiler or a homemade bain-marie: the bain-marie is made out of a pot partially filled with water and a heatproof bowl that will fit in the rim of the pot without touching its bottom. Ideally, the water in the pot should not touch the bottom of the bowl, but for this recipe, if it does, it will still be alright.

1. Preheat the oven to 400ºF.

2. Butter the ramekins and put them in the refrigerator. (Putting them in the freezer for 5 or 10 minutes just before filling them with batter is ideal, but timing everything to include doing it is not always possible when you are making other parts of a meal as well.)

3. Bring the water in the bottom of the double boiler or bain-marie to a simmer. Chop up the chocolate and melt it in the top part of the double boiler (or bowl of the homemade version).

4. When the chocolate is melted, stir in the butter and vanilla, then set this bowl aside.

5. Beat the eggs and sugar in the mixer until they form a pale yellow mixture that drops slowly from a spoon in a ribbon.

6. Continue beating and slowly add the flour in a stream.

7. Stir in the melted chocolate mixture. (The batter may be made in advance up to this point, covered, and left at room temperature until you are ready to bake the mi-cuit.)

8. Bake exactly 12 minutes.

9. Let the ramekins of mi-cuit sit for 5 minutes so that their soft chocolate centers set a little. Then run a knife around the sides of the ramekins and unmould the little mi-cuit cakes onto dessert plates.

10. Sprinkle the cakes with cocoa powder and powdered sugar, and, if you want, decorate each with a strawberry flower: Cut down through the middle of each berry from stem to tip. Cut from stem to tip again so that the berry is divided into quarters, but is still attached to the stem. Then stretch the quarters out with your fingers to resemble the open petals of a flower.

Note: a scoop of vanilla ice cream served on the side is very good with this version of Mi-Cuit Chocolat.

Recipe adapted from the French cooking journal, Guide Cuisine.