Chocolate Bouchons-Bouchons Au Chocolate

Serves 12. 

• Butter and flour for the timbale molds
• 3 1/2 ounces (3/4 cup) all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1 1/2 cups plus 3 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• 24 tablespoons (12 ounces) unsalted butter, melted and slightly warm
• 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips
• Confectioners' sugar

Bouchon uses 2-ounce Fleximolds and serves smaller bouchons. You can also use 3-ounce (2-to 2 1/2-inch-diameter) timbale molds for larger cakes.

Preheat the oven to 350 degrees F. Butter and flour twelve timbale molds and set aside. Sift the flour, cocoa powder and salt into a bowl; set aside. In the bowl of a mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside-down in the molds; then lift off the molds. The bouchons are best eaten the day they are baked.

To Serve: Invert the bouchons and dust them with confectioners' sugar. Serve with ice cream if desired. 

About Bouchon Bakery

Bouchon Bakery opened for business in New York's Time Warner Center, March 2006.  New Yorkers can now experience Chef Thomas Keller's distinctive cuisine in a casualcafé atmosphere and retail environment.  Guests may choose to place orders at the bakery retail counter and carry out their selections or opt for a seated meal and relax in the café, which offers wait staff services as well as a fully equipped espresso and wine bar.  Café patrons enjoy gorgeous views of Columbus Circle and Central Park.

PermaLink