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Ingredients
- 5 Tbsp. unsalted butter
- 3 oz. bittersweet chocolate, broken into pieces
- 1/3 cup flour
- 3 Tbsp. cocoa powder
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 2/3 cup sugar
- 1 egg
- 1 tsp. vanilla
- Powdered sugar for serving
Details
Preparation
Step 1
Preheat oven to 350 degrees. Set the Bouchon Silicone Baking Mold on a baking sheet.
Put the butter and chocolate in a heatproof bowl and microwave until melted, about 1-1/2 minutes, stirring once. Alternatively, in a small saucepan over medium heat, combine the butter and chocolate and heat, stirring occasionally, until melted. Let cool for 10 minutes.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined. Set aside.
In another bowl, whisk together the sugar, egg and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined.
Scoop 2 Tbsp. of the batter into each well of the mold. Transfer the mold, still on the baking sheet, to the oven and bake until the tops of the chocolate corks are shiny and a toothpick inserted into the center comes out with a few crumbs attached, 20 to 22 minutes.
Transfer the mold to a wire rack and let cool for 15 minutes. Carefully invert the mold to remove the chocolate corks and turn them right side up on the rack. Let cool on the rack for at least 30 minutes before serving.
Dust with powdered sugar. Serve warm or at room temperature.
Makes 12 chocolate corks.
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