Preheat oven to 350 degrees on Convection Bake setting.  Bake at 350 if your oven does not have that feature.

Butter and flour 12 mini popover pan, timbale molds {if you have them} or muffin tins and set aside. {The charm of these cakes is their shape, which is why Bouchon Bakery uses timbale molds.  I didn't have them, so I used my mini-popover pan which gave me the same height/shape as the timbales would have; but if you don't have either, use a regular sized muffin tin}.

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

In a large mixing bowl, beat together the eggs and sugar on medium speed for about 3 minutes, or until very pale yellow in color. Mix in the vanilla.

On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter.

Stir in the chocolate chips.

If you are using timbale molds, put the them on a baking sheet.  Fill each tin about two-thirds full {you can use a pastry bag with no attachment, or a bowl with pouring spout. Place bouchons in the oven and bake for 20-22 minutes. You can test to see if they are done by inserting a toothpick into one of the cakes; if they are ready, it should come out clean [maybe with a little bit of melted chocolate on it].

Transfer the bouchons to a cooling rack for about 5 minutes; then invert the cakes and allow them to cool upside down in the molds for about 15-20 minutes.  Lift off the molds.

To serve, flip the bouchons back over and dust them with confectioners’ sugar.

These fabulous little morsels of chocolate decadence don't need anything to enhance their flavor, but a side of vanilla {or caramel} ice cream would be a fabulous complement.