PARIS: French macaron maestro Pierre Hermé has shared the secrets to his “mi-cuit” or half-baked chocolate cake on Instagram.
The secret, it seems, is using high quality chocolate. His recipe calls for Guanaja chocolate from the French brand Valrhona, a premium chocolate manufacturer.
Otherwise, the recipe is a simple, five-ingredient chocolate cake that is pantry and quarantine-friendly – no exotic ingredients or fancy professional baking tool required.
If you don’t have gourmet chocolate in your cupboard, use what you have.
Here’s the recipe:
- 250 g of soft butter at room temperature
- 180 g of sugar
- 200 g eggs
- 70 g sifted flour
- 250 g melted chocolate
- Mix the ingredients in the order of appearance and pour into a buttered and floured cake tin.
- Bake in the oven at 180°C for 30 to 35 minutes and leave to cool.