Izard dug through her finger-licking repertoire to share with us a dessert that serves our sweet tooth and feeds our francophile tendencies (the word "bouchon" translates directly to "cork," a reference to their adorable, palm-sized barrel shape). Get the recipe here.

Marcus Nilsson
InStyle Staff
Jan 20, 2015 @ 7:14 am

Move over, brownies. There's a new oh-la-la-worthy dessert in town: chocolate bouchons!

Top Chef winner and Chicago based chef Stephanie Izard dug through her finger-licking repertoire to share with us a dessert that serves our sweet tooth and feeds our francophile tendencies (the word "bouchon" translates directly to "cork," a reference to their adorable, palm-sized barrel shape). You can bake these cakes in a bouchon mold ($30; williams-sonoma.com) to get the eye-pleasing cylinder style, but a mini-muffin tin works as well. Serve them alone or with ice cream, whipped cream, fresh fruit—or, even better, all of the above!

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Makes: 24 in a bouchon mold or 30 in a mini-muffin tin

Ingredients

3 eggs1 2/3 cups sugar½ tsp vanilla extract¾ cup all-purpose flour1 cup cocoa powder1 tsp salt1½ cups (3 sticks) butter, melted2/3 cup milk chocolate chips2/3 cup dark chocolate chips¼ cup confectioners' sugar

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Directions

1. Preheat oven to 350°F. Grease muffin tin (not necessary for silicone mold).

2. In a large mixing bowl combine eggs, sugar, and vanilla with a mixer or whisk; set aside.

3. In a medium bowl sift together flour, cocoa powder, and salt.

4. Add 1/3 of the dry ingredients and 1/3 of the melted butter to egg and sugar mixture. Whisk until incorporated.

5. Repeat Step 4 until both mixtures are combined. Fold in chocolate chips.

6. Transfer batter into a piping bag (or a ziplock bag with one corner cut off ). Fill each cup of mold or muffin tin to top.

7. Bake 20 minutes or until set but still a bit moist in the center (test with a toothpick).

8. Transfer pan to a wire rack; let cool for 15 minutes. Remove bouchons; let cool for another 30 minutes.

9. Dust with confectioners' sugar.

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