Chocolate Bouchon- 2/06/10
Bouchon means cork in French. Chocolate bouchons are amazing cork shaped brownies found at Thomas Keller's Bouchon Bakery in Napa. I personally never been to the one in Napa but is ate at the Bouchon in Las Vegas but they did not have a bakery there. I told myself that I will bake Bouchons one of these days when I have a chance and today is the day to try them out. I am also bringing these bouchons to Phu'c and Nicky's birthday.
A tray full of bouchons!
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Close look at the Bouchons.
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To add another layer of taste to the dessert I served the Bouchons with a butterscotch sauce. It was yummy!
Preparation work..
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Ingredients for: 12 or 16 bouchons (depending on mold)
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Preheat the oven to 350 degrees. Butter and flour twelve timbale molds. Set aside.
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Sift the flour, cocoa powder, and salt into a bowl; set aside. |
In the bowl mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Next mix in the vanilla. |
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On low speed, add about one-third of the dry ingredients, then one-third of the butter and mix well. |
Next, continue alternating with the remaining flour and butter. |
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Next, add the chocolate chips and combine. |
Pour the batter into the molds. |
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Place the molds 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.
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Freshly out of the oven. |
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Transfer the bouchons to a cooling rack |
Dust them with confectioners' sugar. |
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Making a butterscotch sauce by melting butter, brown sugar, and cream. Bring the whole pan into a boil for a few minutes. |
Add 2 tablespoons of scotch to the sauce and remove it from the burner. |
Here I am slicing the breasts into slices.
Filed as: Chocolate
