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chocolate bouchons



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  • Carbohydrates: 393.3
  • Fats: 45.0
  • Dietary Fiber: 90.0
  • Minerals: 7.0
  • Proteins: 9.0
  • Vitamins: 90.0
  • Water: 11.0


  1. Preheat oven to 350f
  2. Place muffin liners in a 12 cup muffin pan
  3. Set aside
  4. Sift the flour
  5. Cocoa powder
  6. And salt into a large bowl
  7. Set aside
  8. In another large bowl
  9. Mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes
  10. Or until very pale in color
  11. Mix in vanilla
  12. On low speed
  13. Add about 1 / 3 of the dry ingredients
  14. Then 1 / 3 of butter
  15. Continue alternating with the remaining flour and butter
  16. Add the chocolate chips and mix to combine
  17. The batter can be refrigerated up to one day
  18. Fill each muffin cup about 2 / 3 full
  19. Place in the oven and bake for 20-25 minutes
  20. When the tops look shiny and set
  21. Test one cake with a toothpick: it should come out clean but not dry
  22. Move the bouchons in their liners to a cooling rack
  23. After a few minutes
  24. Invert the bouchons and let them cool upside down in their liners
  25. Then lift off the liners
  26. The bouchons are best eaten the day they are baked
  27. "invert bouchons and dust them with confectioners sugar"
  28. Serve with ice cream if you like !
  29. Makes 12 servings
  30. Enjoy !

Step 22

Total Time in Minute 45

Ingredients Count 9

cooking chocolate bouchons

See More Relate Photo


All-purpose flour

Unsweetened cocoa powder

Kosher salt


Granulated sugar

Vanilla extract

Unsalted butter

Semi-sweet chocolate chips

"confectioners sugar"

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