Chocolate Bouchon Recipe

INGREDIENTS

• 3/4 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1 ½ cups + 3 tablespoons granulated sugar
• ½ teaspoon pure vanilla extract
• 12 ounces unsalted butter, melted and still hot
• 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chips
• confectioners’ sugar for dusting
• 8-12 timbale molds, bouchon molds or a muffin pan*