Recipe by Ronna
"The classic French Madeleine with a twist."
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sifted all-purpose flour
unsweetened cocoa powder
confectioners' sugar for decoration
So Good!! The bake time, however should be lowered to about 9 minutes to avoid a dry cake. Overall, this recipe was just what i was looking for (and the batter was delicious).
An easy and fast recipe to follow. Unless you like a bittersweet chocolate taste, it was OK (rate by my friends who tasted them). A little on the drier side and it could be sweeter in taste.
These turned our rather well and were especially tasty warm. Yes, they have a darker chocolate flavor (cocoa) and less sugar but I like a less sweet product. The powdered sugar on top added a little more sweetness.
I was a little concerned when I added the eggs to the butter and sugar as the mixture started to separate and looked more like cottage cheese than creamed butter, eggs and sugar. I tried to fold in the flour and cocoa as is advised in so many Madeleine recipes but it took quite a bit of stirring to get the mixture blended. I thought the batter looked like it needed more flour but as you will see, it did not.
I did as the recipe instructed and placed rounded teaspoons of batter in the Madeleine pans (I used Bakers Joy - two short bursts per mold and blotted any huge globs with a paper towel or brush) and it was exactly the right amount of batter.
I preheated my oven and checked the temperature with an oven thermometer. I baked the Madeleines for exactly 12 minutes. I turned the pan over and they popped right out on the rack with a little whack.
I wish these were low fat because these are a tasty way to get your daily allotment of heart healty cocoa!
I made a small batch of these today just to try them. They were very yummy, not too sweet or too chocolately. I expected them to be a light crunchy cookie, but they were actually quite spongy. Hard to describe, but good.
Very nice petite cakes! My girlfriend and I love these and i decided to try this recipe for my first attempt. However, I think I added too much batter to the molds because the baked over the edges. They taste awesome, but i think i need to restrain more when filling the molds. Ooops...
I made these for my French manfriend and he absolutely loves them. He's constantly asking me for them now. These have a dark chocolate flavor - not milk chocolate, so it's true that they are not too sweet. They are best on their own coming right out of the oven. A day or two later, they taste great dunked in coffee. These have become an instant staple in my house. Thank you so much for the recipe!!!
These came out so cute and shiny. They looked great with a bunch of different flavors to make "day at the beach" madeleines. =)
I don't know if my madeleine tray is smaller that those used in the US, but I actually got 30 out of the mix and had to throw a bit of the batter away!!!
I also found them to be a little on the bittersweet side which is fine by me, but some people do prefer their chocolate goodies to be sweet rather than bitter.
Mine turned out a little bit too much like mini muffins as well. I'm not sure whether that's because I over mixed the ingredients, although I did fold the dry ingredients in and only just until they were all blended.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
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