Chocolate-ginger madeleines

40 Servings

Ingredients

Quantity Ingredient
2½ teaspoon Ground ginger
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
¾ teaspoon Ground cloves
¾ teaspoon Ground cardamom
2 tablespoons Unsweetened cocoa powder; sifted or sieved
1 pinch Salt
¾ cup Unsalted butter
3½ ounce Semisweet chocolate
¼ cup Brown sugar
½ cup White sugar
5 larges Eggs; lightly beaten
1½ cup All purpose flour; sifted

Directions

From: Katie E Green <kgreen@...> Date: Sat, 19 Aug 1995 08:11:17 -0700 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 pound cake than cookies.

It is also suggested that a madeleine mold can be used for chocolate candy shells to hold mousse, ice cream, or to shape ice cream, itself. You could bake miniature cheesecakes, cornsticks or make pastry shells for pate or hors d'oeuvres.

Mix first 5 ingredients and set aside. Preheat oven to 350F. Grease molds. Melt butter and chocolate together in saucepan. Remove from heat and stir in sugars; stir in spice mixture. Beat in eggs thoroughly to form a smooth batter. Fold in 1 cup flour; blend well; then remaining ½ cup flour.

Place 1 heaping tablespoon batter into each greased mold. When all pan molds are full, bang them on the counter once or twice to remove air bubbles and distribute evenly. If necessary, flatten mold fillings with dampened fingers. Bake 10 to 12 minutes until centers test done. Cool on wire rack. Makes 40.

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