Mini Chocolate Heart Cakes
Just in time for Valentine’s Day! I had a little rendevous at my friend Cara’s place from le 5eme Etage. The goal was to A. make a heart shaped tomato tarte tatin that I’d had milling around in my brain for the last couple of weeks. It’s terribly easy and I was curious to see if the tomatoes would work in a fun and festive heart shape. B. was to FINALLY master these silly little cakes that looked extra tasty in my Bouchon cookbook.
For Christmas my mom had given me the special mold that was made specifically for these cakes so I really wanted them to work out, but after two attempts with the recipe that came on the back of the package, I was just about ready to give up and use the mold for something completely different, and perhaps a bit more satisfying.
Luckily enough Cara had the Bouchon cookbook! woo! It’s fabulous, but a bit heavy, so I’d left my copy in the US. I puzzled at the recipes for a bit and oddly they were quite different. Flour ratios, sugar, chocolate, all different. So in my last attempt (the very last.. three times is completely enough times for me to try a recipe.. maybe 2 too many times haha) we decided to go with the cookbook recipe and see how it went.
But.. I was a bit tired haha so even though the ingredient amounts were the same, I switched up the method (without realizing until it was far too late to go back) and added little frills for Valentine’s day. 🙂
To start, half of the butter (70g) and all of the chocolate, to melt over a bain marie. We used two different types of bittersweet chocolate.
Once melted, take off the heat and slowly whisk or stir in the remaining butter.
Set aside and combine flour, cocoa powder, salt, and dry vanilla powder (if using) in a separate bowl. Whisk together.
In another bowl (you should have 3 now), whisk together the eggs and sugar until a little lighter in color and foamy. Grab a helper and pour in the still hot melted chocolate/butter while whisking. Add the dry ingredients and stir together. The batter will be pretty thick. Allow to rest in a cool place for about 30 minutes.
Fill the molds to the top. There is no need to butter the molds because we’re using silicone and there’s a high butter content in the cakes which will help them not stick! Bake at 160C or 350F for 20 minutes. Take out and press a fresh raspberry in the top and return to the oven for another 10 minutes until fully cooked.
Bouchon in French means “cork” like a wine bottle cork. The mold that was made for this recipe was specifically designed to make them in this cork-like shape! Do try them in a mini cupcake pan though! Just keep an eye on the baking time, because it will probably be a bit less. I would also lightly spray the cupcake pan just in case.
Now the hard part, wait about 10 minutes, then carefully flip by placing a flat baking sheet lined with parchment on top, then gingerly grabbing the mold and flipping the whole thing over. You might need to give a little push on the top of the cakes to help them come out, but otherwise they should pop out pretty easily.
Take a square of parchment and fold in half then cut out a fun little heart or other design. Place on top of the cake and dust with powdered sugar.
Bite sized and ridiculously chocolaty with a little raspberry to cut through the decadentness! Happy Valentine’s Day to You & Yours!
Mini Chocolate Cakes (Bouchons)
Recipe amounts from Bouchon. Method and a couple twists by moi! Try baking them in a mini cupcake pan if you do not have the special Bouchon mold. Reduce the time by about 5 mins though and keep an eye on them, touching the sides to determine how cooked they are. The Bouchon mold can be bought at William’s Sonoma.
140g unsalted butter, cut into cubes
50g All Purpose flour
50g unsweetened alkalized cocoa powder (Dutch processed)
pinch of salt
75g eggs (about an egg an a half, whisk two together then weigh)
160g granulated sugar
1/4 teaspoon vanilla paste, or pinch of vanilla powder
110g bittersweet chocolate (60-70%)
Over a bain marie, melt half of the butter and all of the chocolate. Off the heat, stir in the remaining butter.
In another bowl, whisk together the flour, cocoa powder, salt, and if using the vanilla powder.
In a third bowl, whisk together the eggs and sugar until a little lighter in color and foamy. Grab a helper and pour in the hot chocolate mixture quickly, whisking as you add it. Stir in the dry ingredients and let sit for about 30 minutes in a cool area.
Preheat your oven to 160C or 180F and fill the Bouchon molds to the top. If using a mini cupcake pan, lightly spray with kitchen spray before filling, just in case! Fill just about to the top as well, a little more than 3/4ths full.
Bake 20 minutes then remove from the oven and press in a fresh raspberry and bake an additional 10 minutes.
Remove from oven and let cool for 10 minutes (I set a timer). Then place something flat on top that’s lined with parchment and flip!
Dust with powdered sugar and Enjoy!
Happy Valentine’s Day!