Wednesday, January 19, 2011

Chocolate Bouchons!

Here is my take on the Chocolate Bouchon recipe I found after a mad search for something that would allow me to use my prized Valrhona Equatoriale (55%)...not to exaggerate or anything, but this is damn fine chocolate, and I wasn't about to waste it on just any recipe. I needed something rare and rich. I came upon a great re-make of the chocolate bouchon recipe from, where else, Bouchon Bakery! I put my faith in this blogger's take on the soft, moist chocolate cakes. However, I almost had a small coronary when I realized that I didn't have enough butter (24tablespoons) since my Christmas cookie baking spree wreaked havoc on my once-growing supply. After a moment of panic, I pulled out my oversized jar of olive oil and measured out the rest, mixed it with my 10 tbspns of melted butter, and said a few Hail Marys. It worked.

The Recipe:
Bouchon Bakery uses 2-ounce fleximolds and serves smaller bouchons. 3-ounce (2-inch to 2-1/2-inch diameter) timbale molds or silicon muffin molds can be used for larger cakes. I don't have silicon molds, though, so I just used my cupcake tins.

Recipe Makes 12 servings of the smaller bouchons or 16 brownies using muffin molds.

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
1-1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
24 tablespoons (12 ounces) unsalted butter, melted and slightly warm **I only had 10 tblspns of butter available, so I substituted with pure olive oil. However, if you've got the butter, use it!
6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips
Confectioners’ sugar

1) Preheat the oven to 350 degrees F. Butter and flour 12 timbale molds. Set aside.

2) 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.)

3) 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 (30 to 32 minutes for the muffin pans). 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.)

4) To serve: Invert the bouchons and dust them with confectioners’ sugar. Serve with ice cream if desired.

[Recipe via Bouchon by Thomas Keller]

The Result: moist, chocolate-y bouchons. I used my special stash of earth-friendly cupcake holders, since they were intended (mostly) for care packages destined for Dallas and Boston and I didn't want them to arrive as anything but in fanciful order.


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