chocolate bouchons from thomas keller's bouchon bakery

rich. decadent. chocolate. bouchons. with ice cream.  all i can say is yum.

chocolate bouchons.
adapted from bouchon bakery. moist yet dense brownies in the shapes of cups.
** yields 12 bouchons

what you'll need:

• chicago metallic mini popover mold
• silpat non-stick silicone baking mat (optional)
• baking sheet

ingredients:

• 3/4 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp kosher salt
• 3 large eggs
• 1 1/2 cup + 3 tbsp granulated sugar
• 1/2 tsp vanilla paste OR vanilla extract
• 24 tbsp (3 sticks) unsalted butter, melted
• 6 ounces semisweet chocolate (55%), chopped
• butter and flour for the molds
• powdered sugar

directions:

1. preheat the oven to 350 degrees F.
2. 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.
3. 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.)
4. 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.
5. 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.)

final notes:
my bouchons didn't fill the entire mold.  instead the mini cakes made it up maybe 2/3 of the way to the top.  i believe the error arose from me being a little over excited and not allowing the air to incorporate into the egg and sugar mixture.  my bouchons may have been flat but they were delicious none the less.

<3 BabyBear