These bite-sized flourless chocolate bouchons are dense and fudgy to the core, every bite positively oozing with chocolate.
These are no ordinary chocolate cakelets. These small, bittersweet flourless chocolate bouchons with their crackled tops are dense and fudgy to the core, every bite positively oozing with chocolate.
With bittersweet chocolate both melted into the batter and chopped into chunks, they are the ultimate fix for any chocolate craving. Best of all, they are made in about 30 minutes, which means you’re never very far from biting into one when the urge strikes.
The richness and intensity of all that dark chocolate coupled with those dense, meltingly tender centers is enough to make any serious chocolate lover (myself included) weak in the knees.
The texture lies somewhere between fudgy and creamy like a good flourless chocolate cake should. In the oven the tops crack and rise up over the molds, making each look a little like a champagne cork (called bouchons in French), hence their name.
Cut one open and you’ll find pockets of melted chocolate in a tender truffle-like center. Top the bouchons with a light dusting of cocao powder for a pretty finish and serve them while still slightly warm for a special treat that’s elegant enough for company but easy enough to make any day of the week.
Serves 8
Sylvie Shirazi
Yields 8
These bite-sized flourless chocolate bouchons are dense and fudgy to the core, every bite positively oozing with chocolate.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 3 Tablespoons/45g coconut oil (plus more for greasing)
- 7 oz/196g bittersweet chocolate (at least 70%), coarsely chopped (divided use 5oz/ 140g + 2 oz/56g)
- 2 large eggs
- ½ cup/ 96g coconut sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 Tablespoons/16g arrowroot powder
- 2 Tablespoons/10g cocoa powder (plus more for dusting)
Instructions
- Pre-heat oven to 350 degrees. Grease and dust eight 2.5 -ounce stainless molds (or mini muffin molds) with coconut oil and cocoa powder. Place molds on a baking sheet.
- Melt 5oz of the chocolate and the coconut oil in a double boiler over low heat, stirring constantly until smooth. Remove from heat and set aside.
- Beat eggs coconut sugar, vanilla and salt together at medium speed with a mixer or whisk, until pale, foamy and thickened. On low speed, mix in the cooled melted chocolate mixture and beat until glossy. Sift in cocoa powder and arrowroot powder and stir to combine. Gently fold in remaining 2 oz chopped chocolate.
- Using a spoon, fill each prepared mold about ¾ full. Bake 15-17 minutes, until tops are shiny and cracked but firm.
- Transfer molds to a rack to cool. Tap on the sides to unmold, dust with cocoa powder if desired and serve.
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WHAT YOU NEED
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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