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Chocolate bouchons

Chocolate bouchons
Mel Melcon / Los Angeles Times

It's an odd kind of algebra: Anything that serves double duty always seems three times as entertaining. (Like those Marvel two-in-one comics that featured, say, the Thing and Spider-Man.) During the holidays, when the days and weeks are compressed, baked ... Read more

Total time: 45 minutes, plus cooling time | Makes 12 bouchons
  • 3/4 cup (3 1/2 ounces) flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups plus 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (3 sticks) butter, melted and just slightly warm
  • 6 ounces semisweet chocolate, such as 55% Valrhona, chopped into pieces the size of chocolate chips
  • Butter and flour for the timbale molds
  • Powdered sugar

Step 1In a medium bowl, sift together the flour, cocoa powder and salt.

Step 2In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.

Step 3With the mixer 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 continue to mix to combine. (The batter can be made up to this point and refrigerated, covered, for up to one day.)

Step 4Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.

Step 5Put 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 two-thirds full. Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), 20 to 25 minutes.

Step 6Transfer the bouchons to a cooling rack. After a couple of minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed (the bouchons are best eaten the day they are baked).

Step 7To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.

Note: Adapted from "Bouchon" by Thomas Keller. Timbale molds can be found at select cooking and baking supply stores, and online at www.cooking.com and www.amazon.com. Keller suggests using 3-ounce (2 to 2 1/2 -inch diameter) stainless-steel timbale molds.


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