Desserts: Chocolate Bouchons

By JoFClark

Ingredients

• 5 T unsalted butter
• 3 oz. bittersweet chocolate, broken in pieces
• 1/3 cup all purpose flour
• 3 T cocoa powder
• 1/2 t baking powder
• 1/8 t salt
• 2/3 cup sugar
• 1 medium egg
• 1 t vanilla extract
• To taste 4x

Details

Cooking time 20mins

Preparation

Step 1

Preheat oven to 350 degrees.  Set Bouchon Mold on baking sheet.
Put the butter and chocolate in a heatproof bowl and microwave til melted, about 1 1/2 minutes,
stirring once.   Alternatively, melt in saucepan over medium heat.  Cool for 10 minutes.
In a bowl, whisk together the sugar, egg and vanilla til well combined.  Add the chocolate mixture
whisk til incorporated.  Whisk in flour mixture til combined.  Scoop 3 T of the batter into each  
well of the mold.  Transfer the mold, still on the baking sheet, to the oven and bake til the
tops of the corks are shiny and a toothpick inserted into the center comes out with a few crumbs
attacked, 20 to 22 minutes.  Transfer the mold to a wire rack and let cool for minutes 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 4x sugar.  Serve warm or
at room temperature.  Makes 12 chocolate corks.
Use and Care of mold:  Freezer, oven and dishwasher safe.  Before first use, wash with warm
soapy water.