Cyril Lignac’s Chocolate Biscuit Flow Recipe

Ok Google, is there anything more convenient than chocolate ? In mousse, cream, like butter or pancakes, you just can’t get enough of it. He knows how to invite himself to all of our favorite recipes to power them up and make them as delicious as possible. An indispensable dessert? The Cookie drips chocolate. He’s known how to warm our kids’ hearts during their snack break, and today it’s our little indulgence that we’re quick to offer our guests to get everyone to agree. And if this ball of sweetness knows how to convince us to adopt it over and over again, we can count on Chef Cyril Linnac To give us the recipe. Which will take us on a journey to the land of a thousand flavors. The place where our taste buds will be pampered as they deserve. Ladies, here is the recipe Cyril Lignac . Chocolate Biscuit Flows Which you wouldn’t be without it anymore.

Tricks for making melted chocolate biscuits

The pitfall of liquid chocolate cookies is that they harden during cooking and turn mushy. So the first rule is to choose the right chocolate first. You have to choose a Dark Chocolate 70% Cocoa to your description. Should Be specific about dosages of your willingness. Every quantity counts. If you put a lot of flour, for example, the cake will be more puffy and therefore less runny. You can use a liquid chocolate cake in the middle Chocolate box trick. The idea is to put a solid square in the middle of your cookie as well as the setting. This will thaw without cooking. Finally, be careful about the oven temperature. Preferably cook for 25 minutes at 160 degrees Or later from 10 minutes to 200. Thus, the edges of the dough will ripen, and the inside will remain flowing as desired.

Cyril Lignac’s Chocolate Flowing Biscuit Recipe


  • 110 gm dark chocolate
  • 110 g butter
  • 150 grams of sugar
  • 60 grams of flour
  • 4 whole eggs
  • Butter and flour for molding or individual molds


  • 1 pot
  • 2 salad bowls
  • 2 beater
  • 1 spoon
  • 1 tablespoon
  • 1 scale
  • 4 to 6 non-stick cookie pans, 9 cm in diameter and 2 cm high, or on a greased and floured baking sheet before starting the recipe.
  • 1 brush

Preparation :

  1. Preheat the oven to 180°C or thermostat 6.
  2. In a bowl, mix sugar and flour.
  3. In a saucepan of hot water, put a bowl, melt the butter with the chocolate (bain-marie)
  4. Add the sugar/flour mixture to the butter/chocolate mixture that has been brought to a boil.
  5. Beat the eggs in an omelette, then add to the mixture
  6. In each individual mold, pour 120 grams of the mixture and put in the oven for 6 minutes.
  7. Never miss.

For more Cyril Lignac recipes, he’s here!

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