Next madeleines on my blog. And no, this is not boring. Since these cookies are so delicious and have practically endless flavours’ possibilities why should not I bake them in another and another tastes? Today taste is just a must-have: chocolate. I added to the dough two types of cocoa powder and in combining with remaining ingredients they created clear and velvety chocolate taste. Before serving I dipped each cookie in melted chocolate and covered with crushed almonds. They turned out really good. Enjoy!
30 standard sized madeleines
- ½ cup + 1 teaspoon (120 g) butter, melted
- ½ cup (100 g) sugar
- 3 eggs
- 1 egg yolk
- ¼ cup + 2 tablespoons (60 g) all purpose flour
- 5 tablespoons cocoa powder (I added 3 tbsp unsweetened baking cocoa powder and 2 tbsp very dark alkalized cocoa powder)
- 7 tablespoons (70 g) almond flour
- 1 ¼ teaspoons baking powder
- pinch of salt
- 100 g dark chocolate
- 2-3 tablespoons finely chopped almonds
Melt the butter. Remove from the heat and set aside to coo slightly.
In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder, salt and cocoa powder. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.
Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 10 minutes (standard sized cookies). They should be set and springy when touched in the center. Cool on a wire rack.
Topping: melt the chocolate in bain-marie or microwave. Dip each cookie in melted chocolate and scatter with almond crumbs. Place on the wire rack to set.
Tags: almonds, chocolate, cocoa.