Chocolate Moist Madeleines

Title:
Chocolate Moist Madeleines

Yield:
3 Dozen

Categories:
Cookies,
Christmas




Ingredients:





     3 tb (plus 1 1/2 teaspoons)


          Unsweetened cocoa


     3 tb Boiling water


     3    Large eggs


 1 1/2 ts Pure vanilla extract


 1 1/4 c  Sifted cake flour (sift into


          Cup and level off)


   3/4 c  (plus 2 tablespoons) sugar


   3/4 ts Baking powder


   1/4 ts Salt


    13 tb Unsalted butter (softened)





-----------------------------------SYRUP-----------------------------------


     2 tb Sugar


   1/4 c  Water


     1 tb Kahlua





 Preheat oven to 350F.


 


 In a medium mixing bowl, whisk together the cocoa and


 water until smooth. Allow the mixture to cool to room


 temperature, then lightly whisk in the eggs and


 vanilla extract.


 


 In a large mixing bowl, combine the remaining dry


 ingredients and mix on low speed for 30 seconds to


 blend.  Add half the chocolate mixture and the butter


 to the dry ingredients.  Mix on low speed until the


 dry ingredients are moistened.  On medium speed (high


 speed if using a hand-held mixer), beat for 1 minute


 to aerate and develop the structure.  Scrape the sides


 of the bowl.  Gradually add the remaining chocolate


 mixture in 2 batches, beating for 20 seconds after


 each addition to incorporate the ingredients and


 strengthen the structure.  Scrape the sides of the


 bowl.  Scrape the batter into a gallon capacity


 freezer bag, close it securely, and cut off a small


 piece from one of the corners of the bag.  Pipe the


 batter into buttered madeleine molds, filling them not


 quite full.  Leave the remaining batter in the bag,


 refrigerated, for the following batches.


 


 Bake for 10-12 minutes or until a tester inserted in


 the center comes out clean and the madeleines spring


 back when pressed lightly in the centers. For even


 baking, rotate the molds from top to bottom and front


 to back halfway through the baking time.


 


 Unmold madeleines onto wire racks to cool completely.


 


 If desired, these madeleines may be brushed with a


 Kahlua syrup made as follows:


 


 In a small pan, stir together the sugar and water.


 Bring to a full rolling boil.  Cover immediately and


 remove the pan from the heat.  When cool, swirl in the


 Kahlua.


 


 If desired, brush the madeleines on both sides with


 the syrup.  Wrap each one separately in plastic wrap.


 For the most attractive appearance, store them without


 the syrup and brush on the syrup a day or so before


 you plan to serve them.


 


 Store in an airtight container at room temperature, or


 in the refrigerator or freezer.


 


 Keeps 3 days without syrup, 1 week with syrup, at room


 temperature; 2 weeks refrigerated; 3 months frozen.


 


 Tips: If you do not have enough madeleine molds to


 bake all the batter at one time, store the batter in


 the refrigerator and bake it in batches. Rinse out the


 molds after each batch and butter them.


 


 If you are planning to use the madeleines to dunk,


 omit the syrup; madeleines should be a little dry so


 that they act like sponges.  The syrup helps to


 preserve the moistness and will greatly extend their


 keeping qualities, which is helpful if you are


 planning to give them as gifts.


 


 The syrup allows the cookies to keep over 1 week at


 room temperature.  If you are planning the eat them


 the same day or the next, omit the syrup or use only a


 sprinkle of Kahlua.  The subtle coffee flavor


 accentuates the chocolate.


 


 From: Rose's Christmas Cookies by Rose Levy Beranbaum


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini