Chocolate Madeleines
Makes 20-24 standard sized madeleines.
Ingredients
- 3 large eggs
- ½ c granulated sugar
- 1 tbsp light brown sugar
- ¾ c all purpose flour
- 2 tbsp cocoa powder
- ¼ tsp baking powder
- ⅛ tsp salt
- ½ c melted butter cooled
Garnish
- 2 oz melted dark chocolate cooled
- 2 tbsp dried edible roses
Instructions
- Melt butter an allow it to cool (about 10 minutes)
- To a large bowl add eggs, granulated sugar, and brown sugar. Using a handle hand held mixer, beat until mixture becomes thicker and a pale color. 2-3 minutes. (You can also use a stand mixer or whisk for this step. A whisk will increase the time the mixture takes to thicken.)
- Sift in flour, cocoa powder, baking powder and salt. Mix until flour and cocoa powder are incorporated.
- Add melted butter and vanilla. Fold until butter is fully mixed in. The batter should be smooth with no streaks.
- Cover batter and chill for at least 1 hour or up to overnight.
- Prepare madeleine pan with butter and flour, pan release spray, or other non-stick option.
- Fill each section with about 1 tablespoon of batter. Bake at 375 for 8-11 minutes. You'll know your cakes are done with the tops spring back.
- Garnish with melted dark chocolate and dried roses.