Ingredients
The following ingredients have 36 Servings
- 3 large eggs (room temperature)
- 3 oz bar bittersweet chocolate (70%-82%, finely chopped)
- 1 stick (4 oz unsalted butter)
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla
- 1/4 teaspoon sea salt
- 1/4 cup Special Dark cocoa powder
- 1 teaspoon baking powder
- 3/4 cup + 2 tablespoons all-purpose flour
Instruction
- Place the butter in a microwave-safe bowl and melt it in the microwave.
- Add the finely chopped chocolate and let sit for 30 seconds, then stir until smooth and set aside to cool.
- Sift the flour, baking powder, salt and cocoa powder in a medium bowl and set it aside.
- Place the eggs in the bowl of a stand mixer or use a hand mixer and beat for three minutes on high speed until thick and light yellow.
- Reduce the speed and add the sugar gradually. Increase the speed to high and beat until light, about 4 minutes more.
- Add the flour/cocoa mixture and gently fold it into the egg/sugar mixture using a wooden spoon or rubber spatula.
- Add the cooled chocolate and butter mixture and blend and gently fold it in until evenly mixed but still very light and fluffy.
- Cover the bowl with plastic wrap and place the batter in the fridge for at least 30 minutes. (cool the dough)
- Fill special Madeleine molds 1/3 full or use a mini muffin pan that has been well buttered and floured.
- Preheat your oven to 375 F and bake the madeleines for 13 minutes.
- Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked.
- You can serve them plain, with a sprinkle of powdered sugar, with a cup of tea or hot cocoa.
- Makes approximately 1-3 dozen depending on pan size. They are not all the same.
