Friday, November 26, 2004

Late Friday night chocolate bouchons

As promised, this post is dedicated to sixthdoctor who now sports his very own site called lighthearted mental sewage. You can thank him for his first contribution to chocolate blogging here.

Ooof. Anyone else still full?

Just in time for the holidays, this week the infamously difficult LAT published a chocolate bouchon recipe, straight from this utterly delectable gift book called Bouchon.

Chocolate Bouchons
Total time: 50 minutes

Servings: 16 (2-inch) cakes

Note: From "Bouchon" by Thomas Keller. Keller uses Valrhona Equatoriale (55% cacao) chocolate.

Butter and flour for the timbale molds

3/4 cup flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 eggs
3/4 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
24 tablespoons (12 ounces)unsalted butter, melted, just slightly warm
6 ounces semisweet chocolate, chopped into pieces the size of chocolate chips
Confectioner's sugar

1. Heat the oven to 350 degrees. Butter and flour 16 (2-ounce) timbale molds or fleximolds. Set aside. Sift the flour, cocoa powder and salt into a bowl; set aside.

2. In the bowl of a mixer with a paddle attachment, or in another large bowl if using a hand-held mixer, mix the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla.

3. 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, or with a large plain tip, and fill each mold two-thirds full.

5. 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 wooden skewer or toothpick. It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate).

6. 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. (The bouchons are best eaten the day they are baked.) To serve: Invert the bouchons and dust them with confectioner's sugar. Serve with ice cream if desired.

Each serving: 296 calories; 4 grams protein; 25 grams carbohydrates;
3 grams fiber; 22 grams fat; 13 grams saturated fat; 86 mg. cholesterol; 133 mg. sodium.
I wonder if there's enough butter in this recipe. To be honest, I haven't tried this out yet because I need to get timbale molds. You think I can get away with using paper cupcake baking cups?

I'll let you know if I ever roll myself over to the kitchen to try it out.