Chocolate Bouchons

Name: Chocolate Bouchons
Ingredients: Butter and flour for molds; 3/4 cup flour; 1 cup unsweetened cocoa powder; 1 teaspoon kosher salt; 3 large eggs; 3/4 cup plus 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 12 ounces unsalted butter (3 sticks), melted and slightly warm; 6 ounces high-quality semisweet chocolate, in small pieces; Sifted confectioners' sugar for dusting

10 ingredients

13 steps

Ingredients

Butter and flour for molds
3/4 cup flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
3/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
12 ounces unsalted butter (3 sticks), melted and slightly warm
6 ounces high-quality semisweet chocolate, in small pieces
Sifted confectioners' sugar for dusting

Directions

1

Heat oven to 350 degrees.
2

Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds.
3

Place molds on baking sheet.
4

Sift flour, cocoa and salt together.
5

Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale.
6

Beat in vanilla.
7

On low speed, mix in dry ingredients in thirds, alternating with melted butter.
8

Fold in chopped semisweet chocolate.
9

(Batter can be made in advance and refrigerated up to 1 day.)
10

Using pastry bag or spoon, fill each mold about 2/3 full.
11

Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
12

Transfer molds to a rack, cool slightly, then invert and cool upside down.
13

Unmold, dust with confectioners' sugar and serve.