Delectable Individual mini cakes known as Bouchons (“corks” in French enhanced with Sonoma Syrup Co. Tahitian and Madagascar Vanilla Bean Extract Crush). Try a little French Vanilla in your French Bouchons. Find a flexible silicone mold that heats evenly and holds batter in the perfect portions. Serve warm with a light dusting of confectioner’s sugar or dust with cocoa, or plain that is perfect for romantic wine country picnics.
Bouchon Brownie Corks
5 tbsp. unsalted butter
3 oz. bittersweet chocolate
⅓ cup almond flour or all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking powder
⅛ tsp. salt
⅔ cup organic, unrefined cane sugar
1 whole egg plus one egg yolk
1 tbsp. Sonoma Syrup Co. Vanilla Bean Extract Crush
Preheat oven to 350 degrees.
Place Bouchon silicone baking mold on baking sheet. Spray with coconut baking spray.
Melt butter and chocolate until melted and let cool.
Whisk together the flour, cocoa powder, baking powder and salt.
In another bowl, whisk together sugar, whole egg, egg yolk and vanilla. Add the chocolate mixture and whisk until incorporated.
Whisk in the flour mixture.
Scoop 2 tbsp. of batter into well of mold and bake until shiny on top and a toothpick inserted comes out clean, about 22 to 25 minutes.
Let cool and invert. Sprinkle with confectioners’ sugar.