Good times and my favorite restaurants have been heavy on my mind these days. I’ve had the pleasures of pastries at Thomas Keller’s Bouchon Bakery and beignets at Ad Hoc – both in Yountville, CA. Macarons at a Bouchon Bakery in Las Vegas and a memorable breakfast at the Bouchon restaurant at the Venetian Hotel, Las Vegas. Keller’s restaurants and bakeries are always a delicious, memorable experience and I look forward to visiting again soon.
I’ve been musing and pouring through my copies of Bouchon and Ad Hoc at Home cookbooks for months, but have yet to start making some of the beautiful food that grace their well laid-out pages. Since I have Bouchon on the brain…why not make some chocolate bouchons? Instead of using the recipe for chocolate bouchons found in the Bouchon cookbook, I’m using the Williams-Sonoma Kitchen’s version because the yield size was more appropriate for the silicon molds I’m using.
So what is a Bouchon? A bouchon is a cork and these bouchons are small-bites of decadent brownie cakelets. I’ve dusted mine with powdered sugar, but you could drizzle with a rich chocolate sauce, whipped cream or a small scoop of vanilla bean ice cream.
These are the perfect size for a smaller portion-controlled, decadent chocolate treat.
- If you use a knife to cut the chocolate in smaller pieces, a serrated knife works well for the task.
- Small thimble molds can be used if you don’t have the fleximold for these bouchons.
- Plating suggestions: Homemade whipped cream, chopped nuts, raspberry or cherry sauce.
- Bouchon silicon molds can be found at Williams Sonoma.
source modified from Williams-Sonoma Kitchen
Makes 12 small bouchons
Prep Time: 15 minutes
Baking Time: 18-22 minutes
5 tablespoons unsalted butter
3 ounces bittersweet chocolate, cut into pieces
1/3 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
Confectioner’s sugar for dusting
Preheat oven to 350 degrees.
- If using thimble molds, butter and flour.
- If using Bouchon baking mold, set on a baking sheet.
Put butter and chocolate in a heatproof bowl and microwave for 45 seconds. Remove from microwave and stir and then return to microwave for another 45 seconds or until the ingredients have melted. Let it cool for about 10 minutes.
In another bowl, whisk the flour, cocoa powder, baking powder and salt until combined. Set aside.
In another bowl, whisk together the sugar, egg and vanilla until blended. Add the chocolate mixture until combined. Whisk in the flour mixture until combined.
Place the batter in a pastry bag with a large plain tip and fill each mold about three-quarters full. Place the mold on top of the baking sheet in the oven and bake for about 18-22 minutes or until the tops are shiny and a toothpick inserted into the center comes out clean with maybe a few crumbs.
Transfer the bouchons to a wire rack and let them cool within the molds for about 15 minutes. Invert the mold to remove the chocolate corks and turn them right-side up on the rack. Continue to let them cool for another 30 minutes before serving (so they can set).
Dust with confectioner’s sugar. Serve warm or at room temperature.
Note to FoodBuzz Foodie Friends:
Moving forward this year, I will be easing away from sending updates through the “Inbox” feature on FoodBuzz. I hope you will continue to follow Teenie Cakes and stay connected through Facebook, a reader or sign up for email updates. It’s going to be a fantastic year and I look forward to sharing and exchanging inspiration, recipes and ideas with you!
By Teenie Cakes
Published: February 8, 2011
Updated: February 8, 2011