Chocolate Bouchons (Bouchons Au Chocolate)

These small brownie-like cakes are named for their shape, which resembles a cork (bouchon). They are very rich and chocolaty, baked with the chocolate chips in the batter, and dusted with confectioners’ sugar. Bouchon uses 2-ounce fleximolds and serves smaller bouchons. You can also use 3-ounce (2-inch to 2-1/2-inch diameter) timbale molds for larger cakes.

Bouchon by Thomas Keller with Jeffrey Cerciello (Artisan, 2004).

Ingredients:

• butter & flour for the timbale molds


• ¾ cup flour, (3 1/2 oz)


• 1 cup unsweetened cocoa powder


• 1 teaspoon kosher salt


• 3 large eggs


• 1-½ cups sugar, plus 3T


• ½ teaspoon vanilla extract


• 24 tablespoons unsalted butter, melted and slightly warm


• 6 ounces semi-sweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips


• confectioner's sugar

Directions:
Preheat the oven to 350 degrees (BAKE) F. Butter and flour 12 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 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 1/3 of the dry ingredients, then 1/3 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 2/3 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.

NOTE: Can spray molds with Pam/flour combo.

NOTE: Sifted cocoa and flour into baggie...

NOTE: Poured chocolate mixture into 8c measuring cup in which butter was melted and combined with chopped chocolate.

NOTE: Two soup spoon to fill each mold.

NOTE: Can bake at 325 degrees (CONVECTION)

NOTE: Makes 30 - 36.

(Serves 12)

Known for his celebrated restaurants — The French Laundry in Napa Valley and Per Se in Las Vegas — chef Thomas Keller has been called one of the world's top chefs. His latest eatery has just opened in New York's Time Warner Center. It's called Bouchon Bakery, and many of the recipes can be found in his cookbook, "Bouchon." Keller was invited to appear on “Today” to share some of his trade secrets. Here’s one of his recipes:

Download recipe.