Chocolate Bouchons From Thomas Keller

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Butter and flour for the timbale molds

3 1/2 ounces (3/4 cup) all purpose flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

1.5 cups plus 3 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

24 tablespoons (12 ounces) unsalted butter, melted and slightly warm

6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips

Confectioners' sugar

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