Other than the bread I COULD NOT STOP TALKING ABOUT, I couldn’t stop thinking about the Bouchons au Chocolat {topped with Fresh Mint Ice Cream, Peanut Butter Ice Cream, and Chocolate Ice Cream} from the Bouchon Bistro in Las Vegas.
When I tasted the bouchons at the restaurant, I thought they were the world’s perfect brownie {although the book calls them brownie-like chocolate cakes. They’re brownies to me}. They had a nice crunchy and chewy crust and were oh-so gooey in the middle.The difference between the bread and the bouchons is that I could actually attempt and even possibly succeed in making them at home.
Professional Bouchons
Oh, and I did. This will definitely be my go-to recipe for a quick and easy dessert for dinner parties. Especially since the recipe instructions state that you can make and refrigerate the batter a day-ahead. And I didn’t even use top-quality chocolate like suggested. I used Trader Joe’s Dark Chocolate and Hershey’s Cocoa Powder. I wanted to make sure it worked first before busting out the good stuff.
Wendy Bouchon
While Williams-Sonoma sells a Bouchon pan especially for making these, I don’t have it. I used my mini-springform pan instead and it worked out perfectly. I had to adjust the time a bit. They were done in 18 minutes or so.
You can find the recipe HERE.
Looks DELICIOUS!!!!
Looks dinner party worthy for sure!!
Okay, I came, I read, I looked at all the chocolatey photos first thing in the morning, so I get extra credit somewhere along the line today for something! I will say, that my chocolate loving guys would love these! What is everyone’s love affair with chocolate…I just don’t get it. LOL.
Ok, I know I said that brownies are my least favorite dessert but since the book says these are brownie-like cakes, that might mean that they are more like my fave dessert-cake. They are so cute and elegant at the same time- they look delicious!
I remember your tweets while you were eating. SO jealous! Looks amazing!
Those look fantastic and I would have never guessed you didn’t use a special bouchon pan to create these. Nice work!
Oh my gosh – I’m loving those cakes! Or brownies, whatever you want to call them.
They look really good, how fun to be able to recreate something you had at a wonderful restaurant!! Wonderful.
Peace, Stephanie
Mmm… They look delicious… What size mini-springform did you use?
Mmmm, brownie sundaes! I like how you called it as you saw (tasted) it, a brownie.
~ingrid
tasty! i love visiting the little bouchon cafe in the time warner center here in new york. brought home their version of a ho-ho last week–you bet it was good!
Okay….. makes me think of creme anglaise from days gone by.
I love that you have made a loved treat from your trip. They look delicious and thanks so much for the recipe!
AmyRuth
These look simply devine Wendy! I have never heard of a bouchon before, but I love the shape – tre elegant!
Any recipe that calls for both cocoa powder and chocolate will always be a winner. Fantastic looking cake!
I think yours look fantastic, great job replicating them!
Brownie in cake form sounds delicious! These look great.
wow! I’d give an arm for those topped with ice cream…
Good lord, those look even better than brownies- And that’s saying something!
These look lovely! Congrats on being in the Washington Post article!Exciting! I hope you’ve already gotten five copies and one to frame.
i’ve always wondered what bouchons were. i mean i knew in THEORY but i never knew they were easy to make. i’ll have to try them now!!
Those look perfect. Always good to try out a recipe before breaking out the good cocoa powder!
Those look fantastic! And the ice cream!
Hmmm…I could “go to” these anytime! They look wonderful…I’d love to try them.
While I’ve never been a fan of cake and ice cream together (weird, I know), I would have to make an exception for these. Must find a pan now . . . .
HEY! I didn’t know you spoke French! (lol)
Very appetizing, this dessert, those are so cute and must be very easy to simply… pop in! LOL
Oh no, another pan to add to my every growing wish list
These look SO rich and decadent – yum!
Those look so good! My parents live in Las Vegas (it’s where I grew up), so I’ll have to swing by the Bouchon Bistro on my next visit!
Forget the souffle–now I’ve gotta try those!!! They look great. So do you think they’d work in a regular muffin tin?
I want to try these…I want the special WS pan…..do you think they would work in a muffin tin?
I ate at Bouchon a few months back, and though I was dining by myself I ate the entire loaf of bread. Wow, was that unbelievably good. The whole meal was outstanding. I went with the creme caramel for dessert because I wanted to have it as a bench mark for when I make it from the cookbook. I just picked up a copy of the book from the library this evening and will have to try this recipe too. It looks so good!
Make ahead AND you don’t need the special pan? Awesome. These are going on my t0-try list. And someday hopefully I’ll make it to Bouchon!