** Don't let the length of this recipe discourage you -- it is really easy!**Note: This recipe is adapted from the "Bouchon" cookbook by Thomas Keller. Keller suggests using 3-ounce (2- to 21/2- inch diameter) stainless-steel timbale molds. (I use muffin tins)
3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar
Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)
In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.
With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one 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. (I just spoon the batter into the muffin tin)
3/4 cup (31/2 ounces) flour
1 cup unsweetened cocoa powder (that isn't a typo -- it really calls for one cup! Nestle brand works well)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55 percent Valrhona, chopped into chocolate chip-size pieces (I just use chocolate chips)
Butter and flour for the timbale molds
Powdered sugar
Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
In a medium bowl, sift together the flour, cocoa powder and salt. (I usually don't have time to sift and they turn out just fine)
In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.
With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and continue to mix to combine. The batter can be made up to this point and refrigerated, covered, for up to one 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. (I just spoon the batter into the muffin tin)
Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), bake 20 to 25 minutes.
Transfer the bouchons to a cooling rack. After a couple minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed. (The bouchons are best eaten the day they are baked).
To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.
Total preparation time: 45 minutes, plus cooling time. (Not to be confused with the 20-25 min bake time above... which is what I did last night,oops!)
Servings: Makes 12 bouchons.
This is a really fancy, decadent dessert that never fails to impress… unless, of course, you inadvertently double the baking time.
Happy Valentine’s Day!
Kaedi
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