Chocolate Bouchons

Keller’s namesake cork-shaped brownie-like chocolate cakes, fudgy inside and dusted with sugar.

Ingredients

• 1/2 cup plus 3 Tbsp all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp kosher salt
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 tsp vanilla extract
• 12 Tbsp (1 1/2 sticks) unsalted butter, melted and warm
• 6 oz semisweet chocolate, chopped into chips
• Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 350 F. Butter and flour timbale molds or a muffin tin.

Sift together the flour, cocoa, and salt.

1. Beat the eggs, sugar, and vanilla until pale and combined.
2. On low speed, alternately add the dry ingredients and the warm melted butter, mixing just until smooth, then fold in the chopped chocolate.
3. Fill the molds about three-quarters full and bake 20 to 25 minutes, until the tops are set and a tester comes out with a few moist crumbs.
4. Cool slightly, unmold, and dust with confectioners’ sugar. Serve warm, ideally with vanilla ice cream.

Notes

From Thomas Keller’s Bouchon Bakery; the cork shape (bouchon) gives the bakery and these cakes their name.