cake & cupcakes & desserts 03 Jun 2008 05:11 pm
Chocolate Bouchons
Thomas Keller is one of the most reknown chefs in the country and you can base that one these chocolate bouchons alone. SO. GOOD.
He has a restaurant and cookbook of the same name
ingredients:
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 vanilla extract
3 sticks unsalted butter, melted – just slightly warm
6 ounces semisweet chocolate chips
confectioner’s sugar
Preheat the over to 350 degrees. Place the cupcake liners in a pan. In a small saucepan, melt the butter. Holy crap it’s a lot of butter – 3 sticks, but don’t freak. It’s worth it.
Sift the flour, cocoa powder and salt in a bowl and set aside.
In a mixing bowl, mix the eggs and the sugar until pale in color. Add the vanilla and mix. On low speed, add some of the flour mixture, then some of the butter, alternate until everything is incorporated. Stire in the chocolate chips by hand.
Fill each cup about 2/3 full. Place in the over and bake for 20-25 minutes. The tops will look shiny like a brownie, and the toothpick test should come out clean but NOT dry.
Transfer the bouchons to a wire rack. Now what Thomas Keller does here is turn them upside down to cool, take off the liners and dust them with powdered sugar. This gives you the ‘cork’ look. I happen to like my pretty liners, so I just leave ‘em that way, let them cool and dust them with powdered sugar. Up to you.
He says these are best served THAT DAY, but heck, what doesn’t taste better fresh? These were just as good the next day, no problem. I think they’d be great little desserts for a nice dinner party.
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on 03 Jun 2008 at 6:14 pm 1.cheryl said …
I am going to try this for the next dinner party! And i love how you kept them in your cute liners…looks delish!
on 04 Jun 2008 at 9:58 am 2.jami said …
Cook them upside down, huh? He really is a master!
on 06 Jun 2008 at 5:49 pm 3.Heidi said …
how does he cook them upside down? And what do you mean by using liners instead of following the recipe?
on 06 Jun 2008 at 9:11 pm 4.justJENN said …
Sorry folks. Edited. I was tired.
on 11 Jun 2008 at 9:03 am 5.Kelly Sue said …
Yum! And where did you find those wonderful liners?
on 26 Jun 2008 at 9:08 am 6.Melissa said …
Where did you find those adorable cupcake liners? Those bouchons, look gorgeous.
on 15 Mar 2010 at 10:44 am 7.jami said …
Yum! But I think the butter is clogging my arteries even from over here. I have never seen the timbale molds it calls for; cupcake tins seem like a good alternative!