Moist Chocolate Madeleines

== Description ==
If you do not have enough 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 that they act like sponges.
* The syrup helps to preserve the moistness and will greatly extend their keeping qualities, which 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 the next, omit the syrup or use only a sprinkle of Kahlúa.
* The subtle coffee flavor accentuates the chocolate.
== Ingredients ==
* 3 tbsp (plus 1½ teaspoons) unsweetened cocoa
* 3 tbsp boiling water
* 3 large eggs
* 1½ tsp pure vanilla extract
* 1¼ cup sifted cake flour (sift into cup and level off)
* ¾ cup (plus 2 tablespoons) sugar
* ¾ tsp baking powder
* ¼ tsp salt
* 13 tbsp unsalted butter (softened)
=== Syrup ===
* 2 tbsp sugar
* ¼ cup water
* 1 tbsp kahlúa
== Directions ==
# Preheat oven to 350°F.
# In a medium mixing bowl, whisk together the cocoa and water until smooth.
# Allow the mixture to cool to room temperature, then lightly whisk in the 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 half the chocolate mixture and the butter to the dry ingredients.
# Mix on low speed until 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 the remaining chocolate mixture 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 minutes or until 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 cool completely.
# If desired, these madeleines may be brushed with a Kahlúa 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 cool, swirl in the Kahlúa.
# If desired, 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 so before you plan to serve them.
# Store in an airtight container at room temperature, or in the refrigerator or freezer.
# Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2 weeks refrigerated; 3 months frozen.
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Category:Cookie Recipes