Chocolate Bouchon

from ButterYum

makes 12

Ingredients

• 5 tablespoons unsalted butter

• 3 ounces bittersweet chocolate (I look the good stuff)

• 1/3 cup all purpose flour

• 3 tablespoons Dutch-processed cocoa powder

• 1/8 teaspoon salt

• 2/3 cup sugar

• 1 egg

• 1 teaspoon pure vanilla extract

• Confectioner's Sugar for dusting

Directions

1. Preheat oven to 350F and place the bouchon mold on a sheet pan. Prepare mold with baking spray or shortening.

2. Melt the butter and chocolate together gently until combined; set aside to cool slightly.

3. Whisk the sugar, egg, and vanilla together; set aside.

4. Whisk the flour, cocoa powder, and salt together.

5. Add the egg mixture and melted chocolate mixture; combine.

6. Fill molds evenly (about 1/8-inch below the rim).

7. Bake for about 20 minutes. A toothpick should come out clean when done.

8. Place mold on a cooling rack to cool for 10 minutes, then turn the bouchon out of the mold and cool completely.

Notes:

• I like to chill my bouchon in the mold before removing.

• Serve with a dusting of confectioner's sugar, a scoop of ice cream, a drizzle of fruit sauce, or pop them straight up.