24 T. unsalted butter, melted and just slightly warm
6 oz. semi-sweet chocolate, such as Vahlrona or Scharffenberger) chopped into chip-sized pieces
Confectioner’s sugar, for dusting
*Note: Bouchon uses 2 oz. fleximolds. Chef says you can also use 3 oz. molds.
Preheat oven to 350 degrees.
Butter and flour twelve timbale molds. Set aside.
Sift the flour, cocoa powder and salt into a bowl, set aside.
In the bowl of a mixer fitted with a paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, until very pale in color. Mix in vanilla.
On low speed, add about 1/3 of the dry mixture, then 1/3 of the butter, and continue alternating with the remaining flour and butter.
Add the chipped chocolate and mix to combine. (At this point, the batter can be refrigerated for a day.)
Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or a very large plain tip, and fill each mold about 2/3 full.
Place in the oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie) test one cake with a wooden skewer. It should come out clean but not dry—there may be some melted chocolate on it.
Transfer the bouchons to a cooling rack. After a couple minutes, invert the timbale molds and let them cool upside down in the molds. Then carefully lift off the molds.
Best eaten the day they are baked, dust the bouchons with confectioner’s sugar and serve with ice cream or whipped cream and berries. A nice glass of Petite Sirah Port might be nice too!!