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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!


Close look at the Bouchons.


To add another layer of taste to the dessert I served the Bouchons with a butterscotch sauce.  It was yummy!


Preparation work..

Ingredients for: 12 or 16 bouchons (depending on mold)

3 1/2 ounces (3/4 cup) all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

3/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

24 tablespoons (12 ounces) unsalted butter, melted and just slightly warm

6 ounces semisweet chocolate chips 

Confectioner's sugar


Preheat the oven to 350 degrees. Butter and flour twelve timbale molds. Set aside.

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. 

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. 

Next, add the chocolate chips and combine. 

Pour the batter into the molds. 

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.


Freshly out of the oven. 

Transfer the bouchons to a cooling rack

Dust them with confectioners' sugar.

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

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