| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco4 |
30 |
servings |
INGREDIENTS
| 4 |
oz |
Semi-sweet chocolate; coarsely chopped |
| 3/4 |
c |
Unsalted Butter; melted & cooled |
| 1 1/4 |
c |
Sifted Cake Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs; room temp |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Sugar |
INSTRUCTIONS
Preheat oven to 350 deg. Butter 30 madeleine molds. Melt chocolate in
top of double boiler set over hot water. Stir in butter. Mix together
flour, baking powder and salt. Beat eggs in large bowl of electric
mixer until light and lemon colored; add vanilla. Gradually add
sugar, beating constantly at high speed 5 minutes. Reduce speed to
medium and beat until mixture has quadrupled in volume, about 5
minutes. Gently fold in flour mixture, then chocolate. Place 1
tablespoon batter in center of each mold. Bake exactly 12 minutes.
(Madeleines should be moist and fudgy in center.) Cool on rack. Dust
with powdered sugar before serving. (Can be prepared 1 day ahead.
Store in airtight container.)
Recipe by: Sam Waring <Sam.Waring@382-91-12.ima.infomail.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”