Have an inkling to try Thomas Keller’s famous chocolate bouchons? Try the recipe below!
- Butter and flour for the timbale molds
- 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 (3 sticks) 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
1. Preheat the oven to 350 degrees F.
2. Butter and flour 12 timbale molds (Bouchon Bakery 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.) Set aside.
3. Sift the flour, cocoa powder, and salt into a bowl; set aside. In a large bowl, 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.)
4. Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a 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 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.
5. To serve, invert the bouchons and dust them with confectioners’ sugar. Serve with ice cream if desired. (The bouchons are best eaten the day they are baked.)
Read about the recipe here or buy the Bouchon Bakery cookbook