BOUCHON RECIPES

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CHOCOLATE BOUCHONS RECIPE - NYT COOKING



Chocolate Bouchons Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 1 hours

Yield 12 servings

Number Of Ingredients 10

Butter and flour for molds
3/4 cup 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
12 ounces unsalted butter (3 sticks), melted and slightly warm
6 ounces high-quality semisweet chocolate, in small pieces
Sifted confectioners' sugar for dusting

Steps:

  • Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
  • Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
  • Using pastry bag or spoon, fill each mold about 2/3 full. Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
  • Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.

Nutrition Facts : @context http//schema.org, Calories 401, UnsaturatedFatContent 10 grams, CarbohydrateContent 34 grams, FatContent 30 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 19 grams, SodiumContent 181 milligrams, SugarContent 23 grams, TransFatContent 1 gram

THOMAS KELLER'S CHOCOLATE BOUCHONS (BOUCHONS AU CHOCOLATE)



Thomas Keller's Chocolate Bouchons (Bouchons au Chocolate) image

These small, brownie-like cakes from Thomas Keller's Bouchon Bakery are named for their shape, which resembles a cork, or bouchon in French; they are very rich and chocolaty.

Provided by Thomas Keller

Categories     autumn    birthday    bridal shower    Christmas    cocktail party    dinner party    feed a crowd    New Year's Eve    romantic meals    Valentine's Day    dessert

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 12

Number Of Ingredients 11

Butter and flour for the timbale molds
3/4 c. all-purpose flour
1 c. Unsweetened cocoa powder
1 tsp. kosher salt
3 large eggs
1 1/2 c. granulated sugar
3 tbsp. granulated sugar
1/2 tsp. pure vanilla extract
24 tbsp. unsalted butter
6 oz. semisweet chocolate
confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour 12 timbale molds (Bouchon Bakery uses 2-ounce Fleximolds and serves smaller bouchons. You can also use 3-ounce [2- to 2 1/2-inch diameter] timbale molds for larger cakes.) Set aside. Sift the flour, cocoa powder, and salt into a bowl; set aside. In a large bowl, 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, 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 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. To serve, invert the bouchons and dust them with confectioners' sugar. Serve with ice cream if desired. (The bouchons are best eaten the day they are baked.)

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