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*.

Download the printable recipe

*In Vancouver, you can find these chocolates in small packages at Chocolate Arts in Kitsilano. 

Melt the butter and the chocolate on a double boiler or in the microwave (go slow because chocolate may burn if heated up too long in a microwave).

Stir the butter in the chocolate until you get something smooth and shiny with no streaks of butter left. Set aside.

Pre-heat your oven to 390F/200C.

Sift the corn starch (or flour).

In a separate bowl, mix the cane sugar and the corn starch (or flour).

Add the eggs and gently whisk until the sugar has almost completely dissolved and the mixture is foamy.

Pour the chocolate/butter mixture into the egg mixture and stir it in with a spatula. Stop when it's evenly mixed and you can't see any more of the egg mixture (remember to scrape the sides and bottom of the bowl).

Pour into the moulds right away. Leave at least 5mm from the top of the moulds.

Bake for about 7 minutes for 100g cakes, 9 minutes for 190g cakes, 13-15 for 6" (500g) cakes, etc.

They will still be jiggly in the centre when you take them out and will set as they cool down. If you want a more cakey texture, leave them in the oven a little longer (1 minutes for the small ones and so on).

Let them cool down completely and serve with ice cream and/or custard, whipped cream and fresh fruits!

Storage: Film wrap each cake store in the fridge for up to 5 days, or freeze as soon as they've cooled down and let thaw at room temperature. Reheat: 35" in microwave or 8' in the oven (325F/165C)

Or store unbaked dough (covered with film wrap) in the fridge up to 24 hours to bake later (reheat the batter before putting in the moulds).