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.