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Spuntini Ristorante—Chocolate Bouchon (corks!)


  • Butter and flour for timbale molds
  • 3/4 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp. kosher salt
  • 3 large eggs
  • 3/4 cup plus 2 T. granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 24 T. unsalted butter, melted and just slightly warm
  • 6 oz. semi-sweet chocolate, such as Vahlrona or Scharffenberger) chopped into chip-sized pieces
  • Confectioner’s sugar, for dusting
  • *Note: Bouchon uses 2 oz. fleximolds. Chef says you can also use 3 oz. molds.

Cooking Instructions:

  • Preheat oven to 350 degrees.
  • Butter and flour twelve timbale molds. Set aside.
  • Sift the flour, cocoa powder and salt into a bowl, set aside.
  • In the bowl of a mixer fitted with a paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, until very pale in color. Mix in vanilla.
  • On low speed, add about 1/3 of the dry mixture, then 1/3 of the butter, and continue alternating with the remaining flour and butter.
  • Add the chipped chocolate and mix to combine. (At this point, the batter can be refrigerated for a day.)
  • Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or a very large plain tip, and fill each mold about 2/3 full.
  • Place in the oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie) test one cake with a wooden skewer. It should come out clean but not dry—there may be some melted chocolate on it.
  • Transfer the bouchons to a cooling rack. After a couple minutes, invert the timbale molds and let them cool upside down in the molds. Then carefully lift off the molds.
  • Best eaten the day they are baked, dust the bouchons with confectioner’s sugar and serve with ice cream or whipped cream and berries. A nice glass of Petite Sirah Port might be nice too!!

Recipe Notes

Suggested Wine Pairing

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