Almond chocolate mi-cuit recipe

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Rating:

4/ 5 stars 4 Votes
  • 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-cuit
250g 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
View conversion table

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.

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Comments (1)

   
21 Mar 2012 07:04 AEST
candace
san francisco
the butter dilema
The way I interpreted the mi-cuit recipe's method is to add the first five ingredients together in a mixer bowl using the paddle attachment, slow speed setting, until combined. If your butter is warm enough to be seperating before adding to the recipe, then, DO NOT use it. And, do not re-cool the melted butter and try to re-use it because it has at that point become clarified. Start the butter over, make sure the butter is smooth, yet cohesive, and combine it as directed. Happy Baking
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