Chocolate bouchons

Thomas Keller has partnered with Williams Sonoma.  This recipe is from the back of the box of bouchon mold that can be pruchased from Williams Sonoma.  You can also purchase the cake mix.
  • 5 Tbsp unsalted butter
  • 3 oz bittersweet chocolate, broken into pieces (I use Valrhona)
  • 1/3 cup all purpose flour
  • 3 Tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2/3 cup sugar
  • 1 whole egg plus 1 egg yolk
  • 1 tsp vanilla extract
  • Confectioners’ sugar for serving

Preheat oven to 350°F (180°C).  Set the Bouchon Silicone Baking Mold on a baking sheet.  Grease each well of the mold or use baking spray.

Put the butter and chocolate in a heatproof bowl and microwave until melted.  Stir.  Alternatively, in a small saucepan over medium heat, combine the butter and chocolate and heat, stirring occasionally, until melted.  Let cool for 10 minutes.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.

In another bowl, whisk together the sugar, whole egg, egg yolk and vanilla until well combined.  Add the chocolate mixture and whisk until incorporated.  Whisk in the flour mixture until combined.

Scoop 2 Tbsp of the batter into each well fo the mold.  Transfer the mold, still on the baking sheet, to the oven and bake until tops of the chocolate corks are shiny and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

Transfer the mold to a wire rack and let cool for 15 minutes.  Carefully invert the mold to remove the chocolate corks and turn them right-side up on the rack.  Let cool on the rack for at least 30 minutes before serving.  Dust with confectioners sugar.  Serve warm or at room temperature.  Makes 12 chocolate corks.

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