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Ingredientes
- 3 Tbsp. (plus 1 1/2 tsp.) Unsweetened cocoa
- 3 Tbsp. Boiling water
- 3 lrg Large eggs
- 1 1/2 tsp Pure vanilla extract
- 1 1/4 c. Sifted cake flour (sift into C. and level off)
- 3/4 c. (plus 2 Tbsp.) sugar
- 3/4 tsp Baking pwdr
- 1/4 tsp Salt
- 13 Tbsp. Unsalted butter (softened)
- 2 Tbsp. Sugar
- 1/4 c. Water
- 1 Tbsp. Kahlua
Direcciones
- Preheat oven to 350F.
- In a medium mixing bowl, whisk together the cocoa and water till smooth. Allow the mix to cold to room temperature, then lightly whisk in the Large 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 in half the chocolate mix and the butter to the dry ingredients. Mix on low speed till 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 in the remaining chocolate mix 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 min or possibly till 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 cold completely.
- If you like, 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 cold, swirl in the Kahlua.
- If you like, 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 possibly so before you plan to serve them.
- Store in an airtight container at room temperature, or possibly in the refrigerator or possibly freezer.
- Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2 weeks refrigerated; 3 months frzn.
- Tips: If you don't have sufficient 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 which they act like sponges. The syrup helps to preserve the moistness and will greatly extend their keeping qualities, that 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 possibly the next, omit the syrup or possibly use only a sprinkle of Kahlua. The subtle coffee flavor accentuates the chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 3 servings | |
| Calories 757 | |
| Calories from Fat 487 | 64% |
| Total Fat 55.3g | 69% |
| Saturated Fat 33.21g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 587mg | 24% |
| Potassium 144mg | 4% |
| Total Carbs 53.62g | 14% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.25g | 6% |
| Protein 11.4g | 18% |
