Chocolate Bouchons

5.0(19)

by Florence Fabricant·published 2004-12-08

Dessert

Servings

12 servings

Total time

Calories / serving

405 kcal

Ingredients (10)

serves

Instructions (4 steps)

01Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
02Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
03Using pastry bag or spoon, fill each mold about 2/3 full. 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.

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Rich recipe — supports nutrition-aware planning.