“Mi cuit” chocolate cakes

You know those ubiquitous warm chocolate cakes with a melting center?  I love to eat them, but I don’t love the usual name.  “Molten chocolate cake” just doesn’t sound as sophisticated as it should.

So I’m going to take a page from David Leibovitz’s new cookbook, which has put me in a français frame of mind, and call these “mi cuit” chocolate cakes.  (It means, basically, “half cooked”.  Isn’t it amazing how much nicer things can sound in French?)

I first had these at D’s mother’s birthday celebration, at a cooking class where we made our own multi-course dinner (fun!).  I volunteered to do dessert and was put in charge of making individual cakes with just five ingredients: butter, chocolate, eggs, sugar, and flour.

Definitely melty, chocolatey goodness, but in need of a little something.  So when I made them at home, I added a few more ingredients that really upped the flavor – espresso, Grand Marnier, and, simplest of all, salt.

Serve these cakes warm, with a few fresh raspberries on top – but if you have leftovers, rest assured that they heat up nicely for dessert… or breakfast!

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“Mi cuit” chocolate cakes

2 sticks unsalted butter, plus more to grease ramekins
8 oz bittersweet chocolate (70%)
4 large eggs
4 egg yolks
1/3 cup sugar
1 tsp instant espresso granules
1 tsp Grand Marnier
1/8 tsp salt
1/4 cup flour

Preheat oven to 400º. Lightly butter ramekins.

Melt the butter and chocolate together in a double boiler. Meanwhile, beat eggs, egg yolks, and sugar in a stand mixer until the ribbon stage – light yellow and fluffy, and falling back on itself in a ribbon.

Stir espresso granules and Grand Marnier into melted chocolate, and continue to stir until completely smooth. When slightly cool, pour into egg mixture. Whisk together, then add flour and whisk again until just combined.

Divide among ramekins. If serving immediately, bake for 6-8 minutes until sides are set; middle should remain uncooked. Otherwise, cover and refrigerate for up to 1 day until needed. Bring to room temperature before baking.