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.
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