Darkchocolatemadeleines Recipes

Steps:

• In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
• Remove from the heat and stir in the cocoa powder.
• Strain the mixture and let cool until tepid.
• Meanwhile, melt the chocolate, and allow it to cool slightly.
• Sift the flour, baking powder and salt together into a small bowl and set aside.
• Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
• Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
• Remove the bowl with the eggs and sugar from the water and dry off the bottom.
• Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
• Beat in the vanilla extract.
• In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
• Fold the dry ingredients into the egg-sugar mixture.
• Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
• Place 2 racks in the lower half of the oven and preheat to 375 degrees.
• Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
• Remove the pans and the batter from the refrigerator.
• Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
• Bake for 15 minutes, or until the center springs back when lightly touched.
• Do not overbake.
• Remove the madeleines from the molds and cool on a wire rack.
• To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
• In a small saucepan, bring the heavy cream to a boil.
• Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
• Stir gently until the chocolate is melted and combined.
• Stir in the mint extract.
• Using a pastry brush, generously glaze half of the shell side of each madeleine.
• Allow the glaze to set before wrapping in plastic or storing in an airtight container.

Steps:

• Position rack at center of oven and preheat to 375 degrees F.
• Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
• In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
• In a small bowl, stir together the flour, baking powder, and salt.
• In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
• Add the egg yolk and continue mixing for 20-30 seconds, until light.
• Beat in the melted chocolate.
• Reduce the speed to low and mix in the milk and vanilla.
• Add the flour mixture and mix just until smooth.
• In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
• Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
• Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
• Cool the madeleines in the pan on a wire rack for 10 minutes.
• Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
• Serve them warm, or cool completely and store in an airtight container.

Steps:

• Heat oven to 350°F.
• Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
• Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
• Pour into prepared pan.
• Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
• Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
• Cool 10 minutes; remove from pan to wire racks.
• Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.