The semi-cooked chocolate is the object of all covetousness, often imitated never equaled.

To try to (finally) succeed this cake at home, Laurent Mariotte, in the program La Table des Bons Vivants, questions the creator of the pastry shop: Michel Bras. 

In autumn, we often have a craving for indulgence, to warm up body and mind.

Among the pastries that keep this promise, the chocolate mi-cuit.

What if we tried to reproduce it this weekend?

To avoid making a mistake and to have all the chances on our side, Laurent Mariotte interviewed the creator of this cake, Michel Bras for us.

The ultimate in advice awaits us. 

>> Find La Table des bons vivant in podcast and replay here  

A good cookie and a good ganache

First of all, to make your recipe a success, you make a cake dough that will allow the ganache to hold as it should.

"As a reminder, ganache is very simple… It's butter, cream and chocolate", explains Michel Bras.

The pro's tip?

"The idea I found is to freeze this ganache and incorporate it inside the cookie. This way, the cookie has had time to cook and the ganache has had time to melt without harden. "

An unstoppable method to try as soon as possible.

And don't be surprised if you don't succeed the first time, Michel Bras took 2 years to achieve this result.

What make us relativize.  

Ingredients:

110 g of couverture chocolate  

40 g of cream of rice 

40 g of ground almonds 

90 g sugar 

50 g butter 

2 eggs 

Preparation: 

1. Break the couverture chocolate and melt it in a bain-marie.

When it is lukewarm, add the tempered butter as well as the almond powder and the rice cream.

Mix thoroughly, incorporating the egg yolks.  

2. Beat the egg whites with a pinch of salt.

When they are well assembled, add the sugar to "tighten" them.

Gently fold the egg whites into the chocolate mixture.

3. Place the lined circles on a sheet of parchment paper.

Fill a pastry bag.

Place a little cookie preparation in each lined circle and slide the chocolate core down the center, holding it with the tip of a knife (the success of this runny cake will essentially depend on the centering of the frozen chocolate core).

Finish filling the biscuit preparation. 

4. Equalize.

Return to freezing for 2 to 3 hours. 

6. Place cookies on a baking sheet.

Cook for 20 minutes at the thermostat set to 6.