Ingredients
butter and flour,for the timbale molds
¾cupall-purpose flour
1cupcocoa powder,unsweetened
1tspkosher salt
3large eggs
1½cupsgranulated sugar
3tbspsugar,granulated
½tsppure vanilla extract
24tbspunsalted butter
6ozsemisweet chocolate
sugar confectioners’ sugar
Preparation
Preheat the oven to 350 degrees F. Butter and flour 12 timbale molds. One can also use 3-ounce timbale molds for larger cakes. Set aside.
Sift the flour, cocoa powder, and salt into a bowl; set aside.
In a large bowl, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla.
On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine.
Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, and fill each mold about two-thirds full.
Place in the oven and bake for 20 to 25 minutes.
When the tops look shiny and set (like a brownie), test one cake with a toothpick. It should come out clean but not dry, though there may be some melted chocolate from the chopped chocolate. Transfer the bouchons to a cooling rack.
After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds.
To serve, invert the bouchons and dust them with confectioners’ sugar. Serve with ice cream, if desired.
