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!
Makes: 24 in a bouchon mold or 30 in a mini-muffin tin
1 2/3 cups sugar
½ tsp vanilla extract
¾ cup all-purpose flour
1 cup cocoa powder
1 tsp salt
1½ cups (3 sticks) butter, melted
2/3 cup milk chocolate chips
2/3 cup dark chocolate chips
¼ cup confectioners' sugar
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.