Chocolate Madeleines

• Vegetarian

• Refrigerated

  • 6 Eggs, large organic

• Baking & Spices

  • 750 2/3 g 2 3/4 cups all-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 150 g Bittersweet chocolate, high-quality
  • 260 g Blond cane sugar, unrefined
  • 3 tbsp Cocoa powder, unsweetened
  • 1/2 tsp Sea salt, fine

• Dairy

  • 350 g Butter, unsalted
  • 120 ml Milk

Found on chocolateandzucchini.com

Ingredients

• 6 large organic eggs
• 260 grams (1 1/3 cups) unrefined blond cane sugar
• 120 ml (1/2 cup) milk
• 150 grams (5 1/3 ounces) high-quality bittersweet chocolate, melted
• 375 grams (13 1/4 ounces, about 2 3/4 cups) all-purpose flour
• 3 tablespoons unsweetened cocoa powder, sifted if lumpy
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 350 grams (1 1/2 cups) melted unsalted butter, hot, plus more for brushing

Directions

• Prepare the batter at least 2 hours ahead, or up to 2 days before.
• In the bowl of a stand mixer or in a large bowl by hand, beat together the eggs and the sugar until frothy.
• Stir in the milk and melted chocolate until combined.
• In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
• Fold the flour mixture into the batter just until no trace of flour remains.
• Stir in the melted butter until incorporated.
• Cover and refrigerate for at least 2 hours, or overnight. The batter will be fairly stiff after refrigeration.
• Preheat the oven to 230°C (450°F) and grease a madeleine tray (preferably tin) with butter.
• Scoop the batter into the prepared madeleine tray, filling each mold to three quarters.
• Insert into the oven and immediately lower the heat to 180°C (360°F). Bake for 12 to 14 minutes, until the madeleines are domed and set.
• Remove from the oven and unmold immediately: holding the tray with both (oven-mittened) hands and facing away from you, bang the side of the tray on a cutting board or a sturdy counter; the madeleines will pop right out. (Dont be shy! Its a great destressor.)
• Transfer to a rack to cool completely.
• For subsequent batches, get the oven temperature back up to 230°C (450°F) before inserting the tray, then down to to 180°C (360°F) after inserting.