Ingredients

Butter and flour for the molds

3/4 c. all-purpose flour

1 c. unsweetened cocoa powder

1 t. kosher salt

3 large eggs

3/4 c. plus 2 T. granulated sugar

1/2 t. pure vanilla extract

12 oz. unsalted butter, melted and just slightly warm

6 oz. semisweet chocolate, chopped into pieces the size of chocolate chips

Confectioner's sugar

Preheat the oven to 350 degrees. Sift the flour, cocoa powder, and salt into a bowl; set aside. Mix together eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.) Put the molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. Bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the croquets to a cooling rack. After a couple of minutes, invert the molds and let the croquets cool upside down in the molds; lift off the molds.