The following recipe is courtesy of Chef Thomas Keller from his book Bouchon:
Chocolate Bouchon Recipe
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. Preheat the oven to 340 degrees F. Butter and flour 12 timbale molds. Set aside.
- 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
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 desire.
Recipe courtesy of Bouchon (2004) by Thomas Keller