Side Pannel
Chocolate Bouchons
Chocolate Bouchons
- Recipe Submitted by maryjosh on 09/10/2018
Ingredients List
- 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
- 1.5 cups plus 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 24 tablespoons (12 ounces) 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
Directions
Preheat the over to 350 degrees F. Butter and flour twelve 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 blow 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 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 trip, and fill each mold about two-thirds full. Place in the oven a 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.)
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 blow 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 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 trip, and fill each mold about two-thirds full. Place in the oven a 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.)
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