CHOCOLATE MADELEINES by Javier Tan, Bakeomaniac
1/3 Cup or 80g Unsalted Butter, Melted
(Set aside 10g for greasing pan)
1/4 Cup or 60g Dark Chocolate
1/3 Cup or 70g of Granulated White Sugar
8g Egg White Powder (dissolved in 56g water)
10g Egg Yolk Powder (dissolved in 12g water)
1/2 Teaspoon or 2g Baking Powder
1/4 Teaspoon or 1.4g Salt
1 Teaspoon or 5ml Vanilla Essence
3/4 Cup or 70g Plain Flour
2 Tablespoons or 15g Cocoa Powder
Pinch of Cream of Tartar (Optional)
Chocolate, Melted to Coat (Optional)
1. Add water to the two egg powders in different bowls and let them sit for 30 minutes
2. Melt unsalted butter and set aside 10g for greasing later. Stir in the dark chocolate to the remaining 70g of unsalted butter until melted and well combined.
3. Whisk egg white mixture and sugar together until soft peaks form. Add cream of tartar here if desired.
4. Beat at high speed for about 4-5 minutes until it is light and frothy, and have attained soft peaks.
5. Once done, add in the egg yolk mixture, vanilla and salt, and beat until well incorporated.
6. In a separate bowl, sift the plain flour, cocoa powder and baking powder together.
7. Fold in the mixed dry ingredients into the egg mixture.
8. Fold in a big portion of the melted butter chocolate mixture until a single consistency is achieved. Do not over over-fold or batter will deflate.
9. Cling wrap the bowl and refrigerate it for approximately 30 minutes.
10. Preheat the oven to 180° C and grease the madeleine pan with the melted butter.
11. Place 1-1½ Tablespoon (17-23g) of batter into each madeleine case. Fill to ¾ full so it will not overflow.
12. Bake for about 13-15 minutes or until lightly browned and have shrunk away from the edge of the case. Save the remaining batter in the refrigerator if you are not baking all at one go. Baking time will be slightly shorter if using less batter, so watch carefully after the 10-minute mark!
13. Serve and enjoy! I store mine in airtight containers / bags within 10 - 15 minutes of baking to lock in the moisture of these cakes.