Chocolate Bouchon Recipe
These decadent chocolate bouchons are a delightful bite-sized treat bursting with rich cocoa flavor and chunks of melted chocolate. The velvety texture of these miniature cakes is achieved by blending a luscious batter that is then baked to perfection in specialty molds. Enjoy these indulgent bouchons as a special treat or share them with friends for a truly delightful experience.
— Constant Cookbook
Ingredients
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 ½ cups + 3 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- 12 ounces unsalted butter, melted and still hot
- 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chips
- confectioners’ sugar for dusting
- 8-12 timbale molds, bouchon molds or a muffin pan*
Instructions
- Preheat oven to 350 degrees F. Butter and flour 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, mix together the eggs and sugar on medium speed for 3 to 5 minutes, or until thick and 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 tip, and fill each mold about two-thirds full (or you can just spoon the batter into the molds). Place in the oven and bake for 25-28 minutes (depending on how full you fill the molds). 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. To serve, invert the bouchons and dust them with confectioners’ sugar.
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