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Chocolate Bouchons

For Christmas Aaron got me a few cooking books.  Thomas Keller's Bouchon finally showed up last week.  So far I am just loving it.  I made some beef broth last week from prime rib bones, his method worked wonders.  I will have to post my Minestrone soup later.

Any way back to the Chocolate!  This recipe has been adapted from Thomas Keller's book.  The main changes I made were the baking time, and baking them in brioche molds instead of timbale molds.  The average cook has a cupcake pan that will work fine with this recipe.  The brioche molds I used are the same size as a medium cupcake pan.


  • butter and flour for the cup cake pan, or molds
  • ¾ cup flour
  • 1 cup unsweetened coco powder
  • 1 tsp kosher salt
  • 3 large eggs, room temperature
  • 1 ½ cups plus 3 Tbsp granulated sugar
  • ½ tsp pure vanilla extract
  • 6 ounces semisweet chocolate, chopped
  • 12 ounces of unsalted butter, soft and slightly warm
  • confectioners sugar for serving


Preheat oven to 350; butter and flour 20 molds, or cupcake pans.

Sift the flour, salt, and unsweetened coco powder together; set aside.  Please do not skip this step; it is the small simple things you do that make your dishes go from good to fabulous.

Fit mixer with paddle attachment and mix together eggs and sugar for 5 minutes on medium speed; when the color of the mixture turns pale yellow it is ready.

Mix in the vanilla.  On low speed start to add the butter and flour mixture; add 1/3 of each to the mixer, and combine well, repeat 2 more times till all the flour and butter has been combined.  Remove paddle and mix in chopped chocolate by hand.  Put batter into a large zip lock back and cut the tip of it off; pipe batter into each mold about two-thirds full.


Bake at 350 for 15 minutes.

Place molds/cupcake pan on a cooling rack for two minutes.  Take another cooling rack and set it on top of the molds/cupcake pan and flip the molds/cupcake pan over.  The cakes will fall out of the molds on there own.  Once they fall out remove the molds/pan and let them cool.

Serve with powder sugar and ice cream, enjoy!

Serves 20 small appetites, or 10 large.


Amy Lucille said...

My cute little pink molds were $2.50 at Cost Plus.. but trust me, the cupcake pan will work fine.

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