Bouchons

Adapted from: Thomas Keller "Bouchon"

~from Savoring Time in the Kitchen

3 1/2 ounces (3/4 cup) all-purpose flour

1 cup unsweetened cocoa powder (use the best you can afford)

1 teaspoon kosher salt

3 large eggs

3/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

24 tablespoons (12 ounces) unsalted butter, melted and just slightly warm

6 ounces semisweet chocolate, chopped into pieces the size of chocolate chips (again, use the best possible)

Confectioner's sugar

Preheat the oven to 350 degrees. Spray the molds with baking spray and set aside.

Sift the flour, cocoa powder, and salt into a bowl; set aside.

In the bowl of a mixer fitted with the paddle attachment or in another large bowl if using a handheld mixer, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. By hand, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter, mixing with a spatula. Add the chopped chocolate and mix to combine.

Put the bouchon molds on a baking sheet. Fill each mold about two-thirds full. Place in the oven and bake for about 20 minutes.  A toothpick inserted into one of the molds should come out clean but not dry (there could be melted chocolate from one of the chocolate pieces that remain). Transfer the bouchon mold to a cooling rack. After a few minutes, invert the molds and let the them cool upside down.  They should release quickly. 

To serve, dust with confectioners' sugar and serve with ice cream and berries, if desired.