CHOCOLATE MADELEINES

Chocolate Madeleines image

Provided by Grace Lynn

Categories Dessert

Time 35m

Yield 36 madeleines

Number Of Ingredients 7

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 pinch salt
4 large eggs
1 cup sugar
12 tablespoons unsalted butter, melted and cooled
butter, for buttering the madeleine tins

Steps:

Sift together the flour, cocoa and salt.
Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
Fold in the flour, then the melted butter.
Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
Refrigerate the filled madeleine pans and the remaining batter for one hour.
Heat oven to 425 degrees.
Bake the madeleines just until they are firm and puffed, about 7 minutes.
Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

Nutrition Facts : Calories 75.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 30.8, Sodium 13.1, Carbohydrate 8.3, Fiber 0.5, Sugar 5.6, Protein 1.2