4 oz. semisweet chocolate, coarsely chopped
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla
1¼ cup sifted cake flour
½ tsp baking powder
3 eggs, at room temperature
⅔ cup sugar
Preheat oven to 350 degrees (325 degrees, if using nonstick pans). Spray madeleine pans with nonstick cooking spray. Melt chocolate in top of a double boiler or in the microwave. Stir in the butter. Set aside. Mix together flour, and baking powder.
Beat eggs in a large bowl until light and lemon colored; add vanilla. Gradually add the sugar, beating constantly at high speed 5 minutes. Reduce speed to medium and beat until mixture has quadrupled in volume, about 5 minutes. Gently fold in the flour mixture, then the chocolate.
Place one tbsp batter in center of each mold. Bake 12 minutes (placing pans on racks on the lower half of the oven). Cool on rack. Dust with powdered sugar.
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