Chocolate Bouchon

Chocolate bouchon are a rich chocolate dessert made famous at Bouchon Bakery. They’re easy enough to make at home so if you can’t get to the bakery you don’t have to miss out.

The Bouchon Bakery has been on my mind lately. I’ve been making lists of food places I want to visit for trips I haven’t yet planned, but fully intend to accomplish within the next few years. When I finally get to Bouchon Bakery I definitely want to try the chocolate chip cookies, macarons, Oreos, and chocolate Bouchon.

But I wondered if I could make the chocolate bouchon at home so I decided to do that.

Why are they called bouchon?

Bouchon means cork in French, and the rich dessert is baked to resemble the shape of the cork. Unfortunately, I couldn’t find the bouchon mold to make mine but my mini popover pan worked fine. They’re not exactly the same shape but they taste great.

These desserts are quite rich and chocolatey and the texture is in between a brownie and a cake. I really enjoyed these decadent morsels and will make them again.

Ingredients

• All-purpose flour
• Unsweetened cocoa powder
• Kosher salt
• Eggs
• Granulated sugar
• Pure vanilla extract
• Unsalted butter, melted and slightly warm
• Semisweet chocolate
• Confectioners’ sugar

I buttered and floured my mini popover pan for this recipe. You can also use a mini muffin pan, but they won’t resemble the cork shape.

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 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.

Scoop the batter into your prepared pan. 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 chopped chocolate).

Transfer the bouchons to a cooling rack. After a couple of minutes, turn over the pan and let them cool upside down in the molds; then lift off the molds. Dust the tops with confectioners’ sugar before serving.

These are best the day they are baked, but you can make the batter ahead and keep it in the refrigerator to bake later.

More Chocolate Desserts

• Best Fudgy Brownies
• Best Chocolate Cake
• Chocolate Nutella Lava Cookies
• Cake Truffles

Chocolate Bouchon

Servings: 12 bouchon

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Course: Dessert

Cuisine: French

These desserts are quite rich and chocolatey with a texture that falls between that of a brownie and a cake.

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Ingredients

• Butter and flour for the timbale molds
• 3 1/2 oz (3/4 cup) all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp kosher salt
• 3 large eggs
• 1 1/2 cups plus 3 tbsp granulated sugar
• 1/2 tsp pure vanilla extract
• 24 tbsp (12 oz) unsalted butter melted and slightly warm
• 6 oz semisweet chocolate such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips (I used chocolate chips rather than chopped chocolate)
• confectioners’ sugar

Instructions

• Preheat the oven to 350°F. Butter and flour 12 timbale molds. Set aside. (I put 6 in my mini popover pan and the rest of the batter in the mini muffin pan in case the popover pan didn't work, but next time I'll just grease my 12 mold mini popover pan)
• 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.)
• 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. (I just scooped the batter in rather than piping it.) 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 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.)
• Dust the tops with confectioners' sugar before serving.

Notes

Recipe source: Thomas Keller

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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