So named after their faint resemblance to a champagne cork. Chocolate
Bouchons (or chocolate corks) are a cross between a brownie and a
chocolate lava cake. They're a deep reddish brown in color, with a
molten chocolate center and a sinfully intense chocolate flavor due to
the bittersweet & dark chocolates.
While the ones that I made did not have the traditional "cork-like" shape,and although I used semisweet chocolate rather than bittersweet/dark,
they're intensely chocolatey & dense all the same. Chef Keller's
recipe calls for timbale molds
or muffin pans, but I opted for miniature springform cake pans, just to
make use of my latest bakeware purchase (Hehe). I'm guessing ramekins
would be perfect all the same.
With its brownie-like texture
& and little craters of molten chocolate, this chocolate dessert is
insanely decadent. It is a chock-full of pure chocolate goodness.
Beware, it has a high risk for sugar and/or chocolate coma.
Ahhhhhh...Blisssssssssssss.... Blissssssssssssssss!Bouchons au Chocolat
(from Thomas Keller's cookbook, Bouchon)
1. Heat the oven to 350 degrees. Butter and flour 16 (2-ounce) timbale
molds or fleximolds. Set aside. Sift the flour, cocoa powder and salt
into a bowl; set aside.
2. In the bowl of a mixer with a paddle
attachment, or in another large bowl if using a hand-held mixer, mix
the eggs and sugar on medium speed for about 3 minutes, or until very
pale in color. Mix in the vanilla.
3. 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
4. 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 two-thirds full.
5. 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 wooden skewer or toothpick. It should
come out clean but not dry (there may be some melted chocolate from the
6. 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 confectioner's sugar. Serve with ice cream