Lockdown Cookup: Pierre Hermé’s Chocolate Cake Is A Three-Step Path To Fudgy Heaven

Some days we’re adjusting well to lockdown, and some days we just want to sink facefirst into a rich, fudgy chocolate cake. To calm your inner chocolate monster, we’ve got a foolproof cure from the French guru of pastry, spice, and everything nice – Pierre Hermé. With ‘pleasure as his only guide’, this macaron maestro and chocolatier has built a worldwide empire from his whimsical confections. So you can bet that his latest recipe for Mi-Cuit Chocolate Cake is pure pleasure in a slice.

Shared on his Instagram page, this cake recipe calls for only five ingredients and three steps – perfect for getting your spontaneous bake on. ‘Mi-cuit’ translates to half-baked, which means you’ll wind up with a treat that’s moist on the outside and melty, liquid heaven on the inside. The use of sifted flour produces a fluffy crumb, while dark chocolate amps up the deep, toasty notes – are you drooling already?

Ingredients

250g soft butter at room temperature

180g sugar

200g eggs

70g sifted flour

250g dark chocolate (recommended: Valrhona’s Guanaja 70% dark chocolate)

Method

Step 1: Place butter, sugar, eggs, flour, and dark chocolate (in listed order) into a large mixing bowl. Stir till smooth and well combined.

Step 2: Pour batter into a mould.

Step 3: Bake in the oven at 180°C for 30-35 minutes, and leave to cool.

Enjoy with no moderation whatsoever. Here’s a look at Pierre Hermé’s original recipe:

View this post on Instagram

🇫🇷 Aujourd’hui nous avons le plaisir de vous présenter la recette du gâteau au chocolat mi-cuit tout simple de Pierre Hermé 😋👉 un moule à cake classique beurré et fariné. 250 g de beurre doux 🧈 à température ambiante, 180 g de sucre 🧂, 200 g d’oeufs 🥚, 70 g de farine tamisée, 250 g de chocolat Guanaja 🍫 (@valrhonafrance) fondu. Mélangez dans l’ordre et versez dans le moule. Faites cuire à 180 degrés 30/35 minutes ⏱️ et laissez refroidir. A déguster sans modération ! . . 🇬🇧 Today we have the pleasure to present you Pierre Hermé’s simple recipe for the perfect half-baked chocolate cake 😋👉 a buttered and floured cake mould. 250 g of soft butter 🧈 at ambient temperature, 180 g of sugar 🧂, 200 g of eggs 🥚, 70 g of sifted flour, 250 g of melted Guanaja chocolate 🍫 (@valrhonausa). Mix the ingredients in the above order and pour into the mould. Bake in oven 180 °C for 30/35 minutes ⏱️ and leave to cool. Are you ready? 😉

A post shared by Maison Pierre Hermé Paris (@pierrehermeofficial) on Apr 5, 2020 at 2:11am PDT