Chocolate Mi-Cuit

I'm not entirely convinced with the name (I googled it to try to find a translation and it doesn't fit the dish) but I am TOTALLY convinced with the dessert!
This is kind of a cross between a chocolate brownie and chocolate fudge. It was amazing with ice cream and berries and kept in the fridge for about a week (amazing it lasted that long).
It was really easy to make and I will make this again - another good make ahead component for a special meal.
It seemed a bit runny when the cooking time was over but it set beautifully.
It is really rich which means a small serving is essential.

Chocolate Mi-Cuit

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Chocolate Mi-Cuit

Ingredients 110g Unsalted Butter
100g Sugar
3 Eggs
225g Dark Chocolate (75% Cocoa) - in small pieces
1 Tbsp Cocoa
30g Corn Flour

Method In an electric mixer whisk eggs and the sugar and mix well, meanwhile melt the butter and pour on top of your chocolate pieces to melt.
Add the cocoa powder and the corn flour to the chocolate mix.
Whisk in the egg mix slowly and gently.
Pour into mould and cook for 6 to 8 minutes at 200c.
Remove from oven, it should still be runny.
Place in fridge for at least 3 hours.
The most divine and easy chocolate dessert.
And its gluten free!