Chocolate Madeleines

If you know me at all you would know that generally I like easy- to -prep recipes. Being a busy mom of 3 and holding down a full-time career does not always support hours in the kitchen. But in addition to easy-to-prepare, I also look for recipes that call for top notch ingredients and have a flair about them. Madeleines have quite the flair. Make them into chocolate ones and boom - fireworks.

Usually madeleines are time consuming little baked cakes to make but then I found a recipe that stood out as being the opposite to the norm. No pan prep-time (some require the pan to be placed in the freezer before filling), no lengthy batter wait-time....just mix it up and go. I figured why not try it out and see if they are , at best, edible. Well yes, they were edible. In fact, they were quite lovely. Eat them plain, sprinkled with powdered sugar, or better yet, dunk the tips in rich chocolate ganache.

I recently purchased my first madeleine pan and was eager to test it out. In doing so I learned a few valuable lessons. 1. Avoid greasing the molds with cooking spray. It scorches at high heat and in turn, burns the edges of the madeleines. I ruined my first batch this way. With the second batch, I didn't grease the molds at all. My pan has a lovely stick-free surface and I hoped it would remain that way through the baking process. It did. No greasing necessary and no burnt edges! 2. Be careful with the oven temperature and baking time. I ended up reducing the oven temperature and baking for less time. I ended up with perfectly baked madeleines. 3. Let the batter for this recipe sit for about 5 minutes. It allows the baking powder to take effect and the batter thickens somewhat. As a result, they rise more uniform in size and shape during the baking process.

So take heed, my fellow bakers, to those little tips and let's get the party started shall we?

RECIPE:
*adapted source recipe: Chocolate Madeleines, Something Sweet, Food Lovers

WHAT YOU NEED

100 grams unsalted butter
100 grams good quality dark chocolate (I used Lindt)
2 eggs
1 cup powdered sugar
1 cup all purpose flour
1 teaspoon baking powder

MAKE IT

PREHEAT oven to 210C
HAVE madeleine pan ready - this makes approx. 16 regular sized madeleines

IN DOUBLE BOILER, melt chocolate and butter until both are fully melted. Stir together to combine thoroughly and remove from heat
IN BOWL OF STAND MIXER, fitted with paddle attachment, whisk eggs and sugar on high speed for 3 minutes
GENTLY stir in flour and baking soda
ADD melted chocolate/butter and fold together until well combined
SET ASIDE for 5 minutes
FILL madeleine molds 3/4 full with batter. Do no smooth out
BAKE for 5 minutes
REDUCE temperature to 180C and bake for another 7 minutes
REMOVE from oven, let sit in molds for 2-3 minutes then remove madeleines and place on cooling rack.

If you want, make a quick ganache or just dip ends in melted chocolate.



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