I took a snapshot of this LAST YEAR from the magazine and it's been sitting on my laptop mocking me ever since. I finally decided to put this to rest and see if had met my criteria for a fancy dessert for friends.
Well, what I can now claim is there exists a dessert TOO chocolatey for me. I didn't think that was possibly, but yes...it is. I used a popover pan (thrift shop buy and never used by moi until now) to achieve those sharp edges rather than a muffin-shaped dessert. Turns out a bouchon is a rich, cake-like chocolate pastry shaped like a cork. I think it would need to be thinner than these, but I get the reference. This is like a lava cake...with 6 ounces of chopped chocolate folded into the batter. If you look at the magazine image of a cut bouchon, you can see how moist the center is. I personally think a smaller portion would be better. And I didn't even try it with the caramel...it was too sweet as is, but I mixed up some sauce from my homemade caramels for the photo op.
I had enough batter after these six for a small gratin dish.
Full disclosure: every single one of these came out of the pan listing slightly to one side. I had to use photo editing to straighten the bouchons.
