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

Jolene Hee


Jolene has a major sweet tooth and would happily eat pastries for all meals. When she’s not dreaming of cheesecake, she can be found in the dance studio, working on craft projects, or curled up with a good book.