Chocolate Bouchons

So I put out a call for Thanksgiving chocolate recipes on Twitter and Facebook, and Sallee Kraics sent me a link to this fabulous recipe for Chocolate Bouchons. They have a texture close to a dense cake or a very dense brownie. Yummy! I've made these before, but even though they were a suggestion for Thanksgiving, I don't think I'll have time. They're best served the same day as baked. Thanksgiving is at my house this year. They really are easy to make though and only take about 45 minutes...so another time, but a great reminder!


This recipe is from the L.A. Times, adapted from "Bouchon" by Thomas Keller, with a few adaptations of my own. Timbale molds are available at Sur La Table and online. Keller suggests using 3-ounce (2 to 2 1/2 -inch diameter) stainless-steel timbale molds.

3/4 cup (3 1/2 ounces) flour
1 cup unsweetened cocoa powder (I like Scharffen Berger)
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract (I use Madagascar vanilla)
1 1/2 cups (3 sticks) unsalted butter, melted and just slightly warm
6 ounces semisweet chocolate, 55%-70% cacao, chopped into pieces
Butter and flour for the timbale molds
Powdered sugar

1. In a medium bowl, sift together the flour, cocoa powder and salt.
2. 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.
3. With the mixer 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 continue to mix to combine. (The batter can be made up to this point and refrigerated, covered, for up to one day.)
4. Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
5. 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. 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), 20 to 25 minutes.
6. Transfer the bouchons to a cooling rack. After a couple of 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 or whipped cream. At Bouchon (Keller's bakery in Yountville, they serve three small bouchons with roasted banana ice cream and a hazelnut tuile, along with chocolate sauce and a salted caramel sauce. Heaven!!!

If you have a special chocolate recipe for Thanksgiving, I'd love to see it. Planning to Blog a chocolate recipe for Thanksgiving, I'll link.

Photo: Mel Melcon/Los Angeles Times