Chocolate Bouchon Recipe
As promised, the chocolate bouchon recipe from Bouchon by Thomas Keller with Jeffrey Cerciello (Artisan, 2004).
- 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
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 24 tablespoons (12 ounces) unsalted butter, melted and just slightly warm
- 6 ounces semisweet chocolate (Vahlrona or Scharffenberger or Lindt will do just fine), chopped into pieces the size of chocolate chips
- Confectioner's sugar
Note: Bouchon uses 2-ounce Fleximolds. He says you can also use 3-ounce fleximolds.
Preheat the oven to 350 degrees. Butter and flour twelve timbale molds. 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 handhels 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.
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2 Comments:
I am a seasoned baker. This recipe did not work. It produced a miserable dessert. I live in the napa valley and have had these many times at the bakery. The recipe in the book is not the same. I bought the molds, expensive Valrhona chocolate, 3 sticks of butter and turned out the worst dessert I have even made...what a waste.
Mark Barrington at 6:19AM on 05/05/07
This is the same recipe that is in Keller's book. I have the book and have made these bouchons 3 times. Every time I get rave reviews. I use dark chocolate cocoa.
627renee at 10:07PM on 02/09/09