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Ingredientes
- 2 1/2 tsp Grnd ginger
- 2 tsp Grnd cinnamon
- 1 tsp Grnd nutmeg
- 3/4 tsp Grnd cloves
- 3/4 tsp Grnd cardamom
- 2 Tbsp. Unsweetened cocoa pwdr, sifted or possibly sieved
- 1 pch Salt
- 3/4 c. Unsalted butter
- 3 1/2 ounce Semisweet chocolate
- 1/4 c. Brown sugar
- 1/2 c. White sugar
- 5 lrg Large eggs, lightly beaten
- 1 1/2 c. All purpose flour, sifted
Direcciones
- I have three different madeleine recipes to post over the next few days.
- This is the first, adapted from Joy of Chocolate. These are very light and taste more like lb. cake than cookies.
- It is also suggested which a madeleine mold can be used for chocolate candy shells to hold mousse, ice cream, or possibly to shape ice cream, itself. You could bake miniature cheesecakes, cornsticks or possibly make pastry shells for pate or possibly hors d'oeuvres.
- Mix first 5 ingredients and set aside. Preheat oven to 350F. Grease molds. Heat butter and chocolate together in saucepan. Remove from heat and stir in sugars; stir in spice mix. Beat in Large eggs thoroughly to create a smooth batter. Mix in 1 c. flour; blend well; then remaining 1/2 c. flour.
- Place 1 heaping Tbsp. batter into each greased mold. When all pan molds are full, bang them on the counter once or possibly twice to remove air bubbles and distribute proportionately. If necessary, flatten mold fillings with dampened fingers. Bake 10 to 12 min till centers test done. Cold on wire rack.
- Makes 40.
- /COOKIES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 159 | 55% |
| Total Fat 18.24g | 23% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 47mg | 2% |
| Potassium 133mg | 4% |
| Total Carbs 28.76g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 13.13g | 9% |
| Protein 5.64g | 9% |
