VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Food Category
Key Ingredient
TV Show
Almond chocolate mi-cuit recipe
- Cuisine: French
- Serves 12
A classic mi-cuit in France, I just added some chopped chocolate pieces to have it more chocolatey and gooey!
Ingredients
Almond chocolate mi-cuit250g butter, at room temperature
200g caster sugar
300g almond meal, roasted
10g baking powder
40g cocoa powder
5 (250g) whole eggs
225g dark couverture chocolate, chopped
Vanilla Chantilly
300ml thickened cream (35% fat)
1 tbsp vanilla bean paste
50g caster sugar
Chocolate streusel
125g plain flour
4g salt
30g cocoa powder
Baking powder
125g raw sugar
90g almond meal
125g butter
Preparation
Preheat oven to 175°C.Line a 12 x 4cm diameter (5cm high) metal cake rings with collars of silicon paper, extending a few centimetres above the top of the ring. Place on an oven tray.
Combine the butter, sugar, roasted almond meal, baking powder, cocoa powder in a large bowl. Beat in the eggs and chocolate, and mix well. Transfer the mixture to a piping bag and pipe into cake rings, filling to the top of the metal only.
Bake in the preheated oven for 10-12 minutes.
To make the vanilla chantilly, whisk all the ingredients together until stiff peaks form.
To make the chocolate streusel, in the bowl of an electric mixer (with paddle attachment), combine the flour, salt, cocoa and baking powder. Add the sugar, almond meal and butter, and mix to form a crumbly dough. Crumble the mixture on an oven tray lined with baking paper. Bake at 175°C for 5-6 minutes.
To serve, remove the mi-cuit from the rings and arrange on serving plates. Serve with the chocolate streusel and Chantilly cream. Decorate with chocolate curls and gold leaf, if using.
If you enjoyed this Almond chocolate mi-cuit recipe then browse more French recipes, dessert recipes, chocolate recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 470 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
Comments (7)
Featured Food & Recipes
Hot Tips
Side dishes
Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes or banchan vary in number depending on the occasion, but at least 3 to 5 would be a minimum at home, with many more for special guests or in restaurants.
Glossary
Al Dente
An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite.
