Bouchons chocolate "corks"

Time for something a little sweet. This little cake is somewhat firmer than a brownie, and packed with rich chocolate flavor. The ultimate go to for chocolate lovers! The added chocolate chips also gives it a nice texture!

Makes 12 cakes




Ingredients

• 4 large eggs
• 3/4 cup plus 2 tablespoons sugar
• 3/4 cup plus 1 tablespoons unsalted butter, softened
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  
• 1 1/3 cups all-purpose flour
  
• 2/3 cup semisweet chocolate chips
  

Method

1. Preheat the over to 375F. Butter twelve 2 inch timbale molds or a muffin tin. In a large mixing bowl, whisk the eggs and sugar together until well blended. Add the butter and cocoa and whisk until well blended and smooth.
   
   
2. Add the flour and whisk until nearly blended. (Make sure not to over mix. You will lose air and the Bouchons will become dense. Just mix the flour until incorporated). Stir in the chocolate chips just until the mixture is blended.
   
   
3. Spoon the batter into the molds or cups, filling them about three-quarters full. Bake 15 to 18 minutes ( time can vary based on the depth of the molds), or until the cakes have browned and set and a toothpick inserted in the center comes out clean. Cool the pan briefly on a wire rack; then gently unmold and cool the cakes. Enjoy! They can be served warm or room temperature.
   
   

Adapted by: Paris Boulangerie-Patisserie by Linda Dannenberg