So Gorgeous!!!
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What chocolate did you use? I’d like to make these.
It contains cocao. I used rodelle cocoa powder that is sold at Costco and some mini chocolate chip that I bought at a bulk store. Nothing fancy.
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Thank you
Doesn’t it call for a chocolate bar too?
No. The recipe in Gateau does
Here is the recipe
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This recipe includes chocolate chips … is that what you used? What brand?
My “Bouchon” book has an errata in the recipe regarding the sugar. It calls for 3/4cup plus 2T of sugar, rather than 1 1/2 cups.
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I like it with chopped cucumbers and za’atar.
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One batter, two cakes. I made lemon buttermilk rhubarb for mom to take to church , and lemon buttermilk blueberry for Mother’s Day with the fam.
I just made 1.5x of the batter here and split it by weight before adding the respective fruits.
This is one of my very favorite bundts, but it is a more tender cake than the sturdier cakes I typically make. The fruit always sticks to the pan. Both pans were very heavily prepared with Pam with Flour, and I let them cool for a long time, prob 40 minutes.
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I just checked my book and it calls for 1 1/2 cups sugar. Thanks for posting this so anyone who has the recipe can make sure it’s the right amount.
Great! They must have corrected it in subsequent editions, enjoy them!
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My book is 1st print 2012
Butter 5 Oz, flour 1/4 cup + 11/2 tablespoons,cocoa 1/2 cups+ 2 tblps, eggs 1/4 cups+2teaspoons, sugar 3/4 cups +1 tablespoons, chocolate chip 112 grams. Of course it was easier using metric recipe. Thats for 12
Seems to be the correct version
I bought mini chip chocolate at a bulk store. There’s no name of the brand.
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My understanding is that the book version of the bouchon recipe was “lightened up” vs the one that Bouchon Bakery sold 
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Bouchons and the Belgian brownies / almost-flourless chocolate cakes from Le Pain Quotidien were my two most often purchased chocolate indulgences. LPQ also offered minis – size of a mini cupcake, two or three intense bites – for $1, later $1.50. Sadly, LPQ went downhill after being purchased by an investor group for expansion, and Bouchon closed down in NYC 
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Here’s the LPQ Belgian brownie / cakelet recipe, via Smitten Kitchen (LPQ used to give out recipes for various favorite dishes on a card, with the bill):
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My book is a signed first edition, October 2004.
3 1/2 oz flour, 1 c cocoa, 1t kosher salt, 3/4 c plus 2T sugar, 1/2 t. Vanilla
3 large eggs, 12 oz butter, 6 oz Valrhona 55% chocolate.
Perhaps the recipe is also in the “Bouchon Bakery” book?
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I see in your first post you mention “ Bouchon Bakery” while jammy refers to “ Bouchon”, so there’s where the confusion arises.
In “Bouchon “ with 1 cup cocoa and the additional Valrhona 55% chocolate, the original amount of sugar would be inadequate.
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I have both Bouchon and Bouchon Bakery so I did a side by side comparison.
The original recipe from Bouchon is baked in twelve, 3 oz timbale molds and it uses 1 1/2 cups of sugar along with 12 oz (24 tbsp) butter. The whole recipe produces a very rich, larger volume of batter.
The recipe from Bouchon Bakery is baked in much smaller silicone bouchon molds that also produce 12 servings. This recipe has been changed from the original in Bouchon and reduces both fat and sugar, so it calls for 3/4C + 1 tbsp (162g or 5.7 oz) of sugar and 5 oz (141g) of butter. It makes less batter, overall.
If you’re searching for the recipe online, you need to know which book it is sourced from for the correct amounts of ingredients.
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Hah, same thoughts. I have made the ones from Bouchon, not Bouchon Bakery.
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