Chocolate corks (Bouchons au chocolat) from Gâteau: The Surprising Simplicity of French Cakes (page 124) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on June 02, 2023

    These were delicious- tender, fudgey, melt in your mouth -cakes. Mine took longer in my oven- not sure if it’s supposed to do this but they rose to the top of the mold at 20 minutes but had shrunk down when baked- maybe because I opened the door to check them? It was my first time using the silicone mold so I buttered it well & they came out easily. Definitely will make again. I used Kahlua instead of rum. It was a bit fiddly trying to spoon the batter into tiny molds.

  • stef on March 05, 2023

    I tried baking these 3 times before I was able to take them out of the silicon mold. To take them out I cooled them completely and then froze mold and all for 30 minutes, and they just popped out. After all this, this is a lovely moist full of chocolate flavour little cake great with coffee. Will bake again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.