A classic mi-cuit (semi-cooked) chocolate dessert from France. I just added some chopped chocolate pieces to have it more chocolatey and gooey! Irresistible!






Skill level

Average: 3.5 (69 votes)


Almond chocolate mi-cuit

  • 250 g butter, at room temperature 
  • 200 g caster sugar 
  • 300 g almond meal, roasted 
  • 10 g baking powder 
  • 40 g cocoa powder 
  • 5 (250 g) whole eggs 
  • 225 g dark couverture chocolate, chopped 

Vanilla Chantilly

  • 300 ml thickened cream (35% fat) 
  • 1 tbsp vanilla bean paste 
  • 50 g caster sugar 

Chocolate streusel

  • 125 g plain flour 
  • 4 g salt 
  • 30 g cocoa powder
  • baking powder
  • 125 g raw sugar 
  • 90 g almond meal 
  • 125 g butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 175°C.

Line a 12 x 4 cm diameter (5 cm 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 and 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.