Gourmet dessert for excellence, we offer you the soft chocolate revisited by pastry chef Christophe Michalak.


2,2 Oz of semi-salted butter

2,6 Oz of 70% dark chocolate or other

2,8 Oz of unrefined brown, blonde Vergeoise sugar, rapadura or muscovado sugar, or even brown sugar (for more taste)

1 Oz of flour or cornstarch or starch

2 eggs


In a saucepan, melt the butter and the chopped chocolate.

Add the sugar, flour and eggs to a container, mix well with a whisk.

Place in a previously buttered and floured dish (so that the softness does not stick to the dish).

Reserve one hour in the fridge, then cook 8-10 min at 357°F.

Let stand for 20 minutes, sprinkle (or not) with icing sugar and cocoa powder, prepare a nice quenelle of cold cream (flavored with orgeat syrup, Malibu, vanilla or plain), and sprinkle with cocoa nibs At the last moment, make a small bitter chocolate sauce (1,7 Oz of boiled water + 1,7 Oz of chopped dark chocolate).

The ultimate in this dessert is to serve it lukewarm (it should be runny in the center), and to serve the cream very cold ... The temperature contrast will explode in the mouth and give you intense emotion !

Marie-Chantal de Verneuil for DayNewsWorld