It is no secret that Sarah loves to bake. When she isn’t baking (or studying which is taking up a lot of her time as she prepares for her end of Year 12 exams), she is researching recipes or looking through cook books. She recently purchased Bouchon Bakery by Thomas Keller and Sebastien Rouxel which is a feast for the eyes. It is a wonderful resource for French style baking (tarts, cookies, muffins), breads, and confections. She has made a few recipes from the book so far – including some delicious madeleines which didn’t last long enough to be photographed.
She made some fantastic Bouchons (the signature cake from the Bouchon Bakery) which is similar to a small brownie. We didn’t have a bouchon pan so used the Drommar Muffin tin from IKEA, which worked really well. They are delicious little chocolate cakes that are wonderful served dusted with icing sugar (confectioners sugar) and fresh berries. They are the perfect French treat!
These decadent chocolate cakes are shaped like small corks. (Bouchon means cork in French).
- 5 oz butter- room temp
- ¼ cup plus 1½ T flour
- ½ C plus 2 T cocoa powder
- ¼ C plus 2 tsp ( 1½ large eggs) eggs
- ⅛ tsp kosher salt
- ¾ c plus 1 T sugar
- ¼ tsp vanilla paste
- ½ C chocolate chips
- for dusting powered sugar
- Place the flour, sifted cocoa powder and salt in a bowl and whisk.
- Combine the eggs, sugar, vanilla in a stand mixer and whisk on med- low speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
- Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
- Pre heat oven to 350F
- Using a pastry bag or spoon, fill the molds, stopping just below the rims.
- Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar. -
Form more delicious French style recipes, check out Bouchon Bakery by Thomas Keller and Sebastien Rouxel.