I have spent the summer making and eating berry and stone fruit desserts. These Bouchon au Chocolat (chocolate "corks") were a welcomed change.
I have a busy September ahead of me. My husband and I are taking our first vacation this year; heading to Glacier National on the train! When I return I'll be in my hometown of Amana, Iowa, where I'm having a photo exhibit at the Amana Arts Guild. After that, we'll be in upstate New York for a wedding. I may have some posts in September -- I may not. Whatever happens, I'll be back in October!
recipe from Paris Boulangerie Pâtisserie by Linda Dannenberg
• 4 large eggs
• 3/4 cup plus 2 tablespoons sugar
• 3/4 cup plus 1 tablespoon 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
1. Preheat the oven to 375˚ F. Butter twelve 2-inch timbale molds or a muffin tin with twelve 2 3/4-inch cups. In a large mixing bowl, whisk the eggs and sugar together until blended. Add the butter and cocoa and whisk until well blended and smooth. Add the flour and whisk until nearly blended. Stir in the chocolate chips just until the mixture is blended.
2. Spoon the batter into the molds or cups, filling them about three-quarters full. Bake 15 to 18 minutes. Cool briefly and unmold.
3. Eat unadorned, or serve with a lightly whipped cloud of heavy cream -- coarse, orange sugar optional.
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