chocolate bouchon

Almost 2 years ago we came to Boston looking for a house. Given the sticker shock, as well as the space we were currently living in, we headed north of the city on the train and ended up in Salem. We wanted to live close to a train stop, and we loved that it appeared to have a growing downtown space, as well as beautiful old architecture. But I think a major selling point was the bakery. Our realtor told us that there was a new bakery, which had just been opened by a young couple, on the street level of the building we were looking in. The weather was awful, a typical New England spring day, cold, rainy, and windy. The chocolate bouchon we purchased there was amazing; so amazing that it more than made up for the horrid weather. It was a dense deep chocolate cake with chocolate chunks remniscent of a brownie, but better. Given my intense love of chocolate and baking, I vowed to find a recipe. It took me a bit of googling, but I eventually found a recipe from the Thomas Keller book, Bouchon. It is a perfect year-round treat, but is particularly enjoyable in the dregs of winter when you need a pick-me-up.

P.S. We have tried mostly everything from the bakery at this point, and we are currently enjoying a loaf of brioche. If anyone is ever in the area, definitely go to A&J King, which now has an espresso bar and serves delicious sandwiches. If you want bread, you have to go early, though - they sell out fast!

Chocolate bouchons (adapted from Bouchon, Thomas Keller)

3/4C. all purpose flour (3.5oz)
1C. unsweetened cocoa powder (I typically use dutch processed)
1t. salt
3 large eggs
1.5 C. + 3T. sugar
1/2t. vanilla extract
24T. unsalted butter, melted then cooled until just slightly warm
6oz. semisweet chocolate chunks (can use chips, but I prefer to chop chunks from a block)
Confectioner's sugar (optional)

Serving suggestions: ice cream, whipped cream, fresh berries, or preserves

Butter and flour small baba molds. Preheat oven to 350. Sift the flour, cocoa powder and salt into a bowl; set aside. In the bowl of a mixer fitted with paddle attachment, mix the eggs and sugar 3-5 minutes, or until thick and very pale in color (can use hand-mixer, but it will take longer). Mix in the vanilla. On low speed, add ~1/3 dry ingredients and mix ~30 seconds. Add ~1/3 butter and mix thoroughly. Repeat with remaining dry ingredients and butter. Add the chocolate chunks and mix to combine (batter can be refrigerated up to 1 day). Put molds on baking sheet; fill with batter ~2/3 full. Bake 20-25 minutes (timing may vary depending on the size of your molds). The tops will look shiny and set; test with a toothpick: it should come out clean, but not dry (there will be some melted chocolate from the chunks). Transfer bouchons to rack to cool. After a few minutes, invert molds and let bouchons cool upside down, then lift off molds. To serve, dust with confectioners sugar. Makes ~12 3oz. bouchons.