Mi-cuit au chocolat with Raspberries (!)
Simply by adding few raspberries to the batter and serving it in a ceramic or glass dish you can transform the classical mi-cuit au chocolat into a more elegant dessert.
Batter for 2 portions:
♥ 70g black chocolate (70%)
♥ 30g butter
♥ 1 egg
♥ 20g sugar
♥ 1 pinch of salt
♥ fresh raspberries
Edit: I have removed the flour from this recipe because I kept forgetting to add it! But actually this makes them even better: less cake-like and more “melting in the mouth”.
Preparation time: 15min (baking included!)
1. Melt the chocolate with butter (in a saucepan or in a microwave). Whisk the egg with sugar and salt. Add the egg mixture to the melted chocolate, and stir it all together.
2. Pour the chocolate batter into ceramic oven dishes and stick 3-4 raspberries in each chocolate cupcake. Bake at 180’C in a preheated oven for around 10min (shorter baking = more creamy inside!).