I wanted to make something new and something forking chocolate for someone’s birthday.
So I googled Thomas Keller Chocolate and found this forking easy recipe called Chocolate Bounchons so I thought it was worth doing. They are come out very chocolatey, rich and moist with chocolate chips that melt into the batter. I thought this recipe would be good since it’s satisfying without forking frosting that can be too sweet for some people who really don’t like sweets. I measured everything exact to the recipe but didn’t use the high quality 55% Chocolate Chips and could only find 45%. Timbale molds are suggested but I think a cupcake pan or molds would be fine.
This recipe is courtesy of Bouchon Bakery
Servings 12 set oven to 350 degrees and Butter and Flour your Molds
3/4 cup all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
1 1/2 cup plus 3 tablespoon sugar
1/2 teaspoon vanilla
12 oz. (3 sticks) melted slightly warm butter
6oz. 55% semisweet broken down into chip size
10x sugar for dusting the Bouchons
Sift flour, cocoa, and salt in a bowl and set a side.
In a large bowl mix eggs and sugar until pale in color.
Then mix in vanilla, add about 1/3 of dry ingredients and then about 1/3 of butter and back and forth till mixed. Add chips and combine.
Get mixture into molds and bake for 20-25 minutes.
Let cool and dust with confectioners sugar. A suggestion is to serve with ice cream.
OMG! these are FORKING AWESOME! This recipe doesn’t need a tweak anywhere. It so rich, moist and deep with chocolate flavor. It’s FORKING better than nearly every dessert I’ve eaten out.