Dulse and Chocolate Bouchons

Ingredients:

Butter and flour for the timbale moulds
90g (¾ cup) plain (all-purpose) flour
115g (1 cup) unsweetened cocoa powder
1 tsp sea salt
3 large eggs
1 cup dehydrated dulse, rehydrated and finely chopped, removing excess moisture
300g (1 ½ cups) granulated sugar
3 tbsp granulated sugar
½ tsp vanilla extract
345g (1 ½ cups) unsalted butter
170g dark chocolate (at least 65% cocoa solids), melted in a bain marie
icing sugar, for dusting

Method:

Pre-heat your oven to 175°C (350°F). Butter and flour 12 timbale moulds. Set aside until needed.

Sift together the flour, cocoa powder, and salt into a bowl then set aside.

In a large bowl, beat together the eggs and sugar for about 5 minutes, or until very pale in colour. Now beat in the vanilla and mix in the dulse. Add about one-third of the dry ingredients, beating to combine, then work in 1/3 of the butter. Continue alternating with the remaining flour and butter until completely incorporated. Now add the melted chocolate and mix to combine. (The resultant batter can be refrigerated for up to a day.)

Arrange the timbale moulds on a baking trat. Spoon the batter into a pastry bag without a tip and use to fill each mould about two-thirds full.

Carefully transfer to your pre-heated oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie), test one cake with a toothpick; which should emerge cleanly, but will not be dry (there may be some melted chocolate from the chopped chocolate).

Transfer the bouchons to a wire rack. After a couple of minutes, invert the timbale moulds and let the bouchons cool upside down in the moulds, then carefully lift off the moulds.

To serve, invert the bouchons and dust them with icing sugar. Serve with ice cream if desired. (The bouchons are best eaten the day they are baked.)