Chocolate Bouchons

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Los Angeles Times


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. Keller suggests using 3-ounce (2 to 2 1/2 -inch diameter) stainless-steel timbale molds.

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

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

1 1/2 cups plus 3 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1 1/2 cups (3 sticks) butter, melted and just slightly warm

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

Butter and flour for the timbale molds

Powdered sugar

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