In French we call them “mi-cuits” (half baked) or fondants (melting cake) because they literally melt in your plate and in your mouth! This recipe is the one we created at French Made Baking in Vancouver and it was one of our best sellers. We were also making large ones for birthday cakes!
They seem easy to make because there’s only 5 ingredients but the science lies in the mixing process and the baking settings (time/temperature)! Only when you get everything right will you get perfectly melting cakes that still hold together because the outside will be cooked just right.
Follow the step by step recipe and watch the video before trying at home! Because every oven is different, you might need to adjust the baking time to your particular oven. The times given here are what work for us (but they turned out to be the same with a commercial oven and our home oven so they shouldn’t be too far off!)
This is a very chocolaty not too sweet cake and the quality of the chocolate you’re using makes the quality of your cake. Make sure you pick a good quality chocolate!
In this recipe we used Cacao Barry Mi-Amères (58%) which is a semi-sweet dark chocolate but if you want an even stronger chocolate taste, it is also delicious with a chocolate around 70% like Cacao Barry Inaya or Ocoa*.
*In Vancouver, you can find these chocolates in small packages at Chocolate Arts in Kitsilano.