Online Cooking Class - The Famous French Mi-Cuit

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What You’ll Do

Learn how to prepare one of classic French cuisine's most treasured confections: Mi-cuit au chocolat.

The mi-cuit au chocolat is a legendary French dessert that's a far cry from the molten chocolate lava cakes found in American restaurants. It's chocolatey, indulgent and easy to recreate at home when you learn its secrets. During this live and interactive online cooking class, Chef Zach will teach you how to make the mi-cuit au chocolat completely from scratch as well as a whipped chantilly cream topping and a no-temper chocolate decoration.


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
Details
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 30 minutes
  • Labels Baking, Chocolate Making, French, Fun, Gourmet

Ingredients


Unsalted butter
Pure vanilla extract, optional
Salt, optional
Large eggs
Granulated white sugar
All-purpose flour
Berries of your choice, optional
Heavy whipping cream or ice cream for serving, optional
Premium very dark chocolate, preferably 70% cacao, such as Valrhona Guanaja 70%, Lindt 70%, or Scharffen Berger 70%, or other similar

Kitchen Equipment


Four (or two) 6-ounce ramekins
Four small measuring bowls
Large heatproof stainless steel or glass bowl
Oven (conventional, not fan)
Silicone baking mat, optional
Half-sheet baking pan or cookie sheet (large enough to fit the optional baking mat and the ramekins)
Silicone spatula
Measuring spoons, optional
Hand whisk
Fork
Strainer or sifter
Cooling rack or cooling surface
Paper towels
Small offset spatula or paring knife
One to four serving plate(s)
Hand mixer, stand mixer or hand whisk (if you purchase the heavy whipping cream for serving)
Disposable piping bag or large sandwich bag (if you purchase the heavy whipping cream for serving)
Ice cream scoop or large spoon (if you purchase the ice cream for serving)
Open-star piping tube, optional
Large pan for a shallow water bath, or use a double boiler
—If using a water bath, pan should be large enough to fit the heatproof bowl to sit 1-2 inches into the water
—If using the microwave instead, make sure your heatproof bowl is microwave safe

Order ingredients from your preferred local grocer or create a shopping list

Prep Work Details

1. Thoroughly read through the recipe instructions to know what to expect and the order of the steps. 2. Chop the chocolate into about 1-inch pieces (if purchased in bar form). 3. Measure** the chocolate and the 14 Tbsp plus 1 tsp (198 g) unsalted butter together in the large heatproof stainless-steel or glass bowl and melt them together over low heat (a double boiler, water bath, or microwave). Set the melted mixture aside to keep warm, but not hot. (Note: If using a microwave-safe glass bowl, you can melt them together in the microwave very gently instead of using the water bath or double boiler. Do not let the mixture get hot, just warm enough to melt. Heat the chocolate/butter in the bowl in the microwave in short bursts then remove and stir. Repeat until fully melted). 4. Measure the sugar and flour into separate small bowls. Crack three of the eggs together into a small bowl. Crack the fourth egg into its own separate small bowl. Take a fork and thoroughly combine the egg. Measure out 2 teaspoons (10 mL) of the fourth egg and add it to the bowl with the 3 eggs. 5. Have your equipment and ingredients organized and within easy reach. 6. Place the half sheet–size silicone baking mat, if using, on the half-sheet baking pan or cookie pan. 7. Have the cooling rack or cooling surface out and ready for placing the hot ramekins. 8. About 20 minutes prior to class start time, preheat the oven to 400F (200C). Position an oven rack in the center of the oven (the ramekins should sit as close to the center of the oven as possible). ** Note on measuring: Your recipe gives you the volume equivalents followed by the gram weights in parentheses. You can use either measure for prepping your ingredients, based on the equipment you have at home. For example: For “1½ cups (7 oz/ 202 g) premium dark chocolate” you can use the 1½ cups as a measure or, if you have a scale, use the 7 oz or 202 grams.

Meet your chef

Chef Zach Shot
Chef Zach Verified Chef
Food safety certified

34 reviews

Chef Zach discovered his passion for cooking in the kitchen with family growing up, which led him into the delicious field of the culinary arts. He is trained in classical French cooking with a knack for creating chocolate and pastry delicacies — he has even prepared a decadent chocolate dessert for former President George W. Bush and First Lady Laura Bush. In addition, Chef Zach has had several recipes featured in cookbooks.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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What You’ll Do

Learn how to prepare one of classic French cuisine's most treasured confections: Mi-cuit au chocolat.

The mi-cuit au chocolat is a legendary French dessert that's a far cry from the molten chocolate lava cakes found in American restaurants. It's chocolatey, indulgent and easy to recreate at home when you learn its secrets. During this live and interactive online cooking class, Chef Zach will teach you how to make the mi-cuit au chocolat completely from scratch as well as a whipped chantilly cream topping and a no-temper chocolate decoration.


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
Details
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 30 minutes
  • Labels Baking, Chocolate Making, French, Fun, Gourmet

Ingredients


Unsalted butter
Pure vanilla extract, optional
Salt, optional
Large eggs
Granulated white sugar
All-purpose flour
Berries of your choice, optional
Heavy whipping cream or ice cream for serving, optional
Premium very dark chocolate, preferably 70% cacao, such as Valrhona Guanaja 70%, Lindt 70%, or Scharffen Berger 70%, or other similar

Kitchen Equipment


Four (or two) 6-ounce ramekins
Four small measuring bowls
Large heatproof stainless steel or glass bowl
Oven (conventional, not fan)
Silicone baking mat, optional
Half-sheet baking pan or cookie sheet (large enough to fit the optional baking mat and the ramekins)
Silicone spatula
Measuring spoons, optional
Hand whisk
Fork
Strainer or sifter
Cooling rack or cooling surface
Paper towels
Small offset spatula or paring knife
One to four serving plate(s)
Hand mixer, stand mixer or hand whisk (if you purchase the heavy whipping cream for serving)
Disposable piping bag or large sandwich bag (if you purchase the heavy whipping cream for serving)
Ice cream scoop or large spoon (if you purchase the ice cream for serving)
Open-star piping tube, optional
Large pan for a shallow water bath, or use a double boiler
—If using a water bath, pan should be large enough to fit the heatproof bowl to sit 1-2 inches into the water
—If using the microwave instead, make sure your heatproof bowl is microwave safe

Order ingredients from your preferred local grocer or create a shopping list

Prep Work Details

1. Thoroughly read through the recipe instructions to know what to expect and the order of the steps. 2. Chop the chocolate into about 1-inch pieces (if purchased in bar form). 3. Measure** the chocolate and the 14 Tbsp plus 1 tsp (198 g) unsalted butter together in the large heatproof stainless-steel or glass bowl and melt them together over low heat (a double boiler, water bath, or microwave). Set the melted mixture aside to keep warm, but not hot. (Note: If using a microwave-safe glass bowl, you can melt them together in the microwave very gently instead of using the water bath or double boiler. Do not let the mixture get hot, just warm enough to melt. Heat the chocolate/butter in the bowl in the microwave in short bursts then remove and stir. Repeat until fully melted). 4. Measure the sugar and flour into separate small bowls. Crack three of the eggs together into a small bowl. Crack the fourth egg into its own separate small bowl. Take a fork and thoroughly combine the egg. Measure out 2 teaspoons (10 mL) of the fourth egg and add it to the bowl with the 3 eggs. 5. Have your equipment and ingredients organized and within easy reach. 6. Place the half sheet–size silicone baking mat, if using, on the half-sheet baking pan or cookie pan. 7. Have the cooling rack or cooling surface out and ready for placing the hot ramekins. 8. About 20 minutes prior to class start time, preheat the oven to 400F (200C). Position an oven rack in the center of the oven (the ramekins should sit as close to the center of the oven as possible). ** Note on measuring: Your recipe gives you the volume equivalents followed by the gram weights in parentheses. You can use either measure for prepping your ingredients, based on the equipment you have at home. For example: For “1½ cups (7 oz/ 202 g) premium dark chocolate” you can use the 1½ cups as a measure or, if you have a scale, use the 7 oz or 202 grams.
Reviews

Reviews guests left for this experience

Kendra

Kendra

16 Feb 2022

Simple recipe but absolutely delicious! Chef Zach was a great instructor.

Reviews guests left for other experiences with Chef Zach

Greg

Greg

28 May 2023

We had a superb time at Zach's home making ganache and truffles. He had everything ready to go and was a wealth of knowledge. We highly recommend him.
Chi

Chi

21 Nov 2022

Chef Zach was oustanding! He is very knowledgeable and we loved the way he conducted this workshop. He is well prepared, shared his expertise in a very friendly, non-intimidating way. He didn't just give us instructions to make it, he was considerate to also shared what could go wrong and how to recover when possible. Face it - professionals make it look easy until you have to do it on your own and nothing was what you remembered from class. Things which I thought would have been OK to substitute, so glad he went over how changing even the stirring tool could have ended in disaster. Appreciated chef Zach inviting us into his home which felt and look absolutely cozy yet elegant.
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