Chocolate Madeleine
Based on requests, I developed a simple vanilla madeleine recipe, and the video was published here a few months ago. Subsequently, I published a video on lemon madeleine and now you can also enjoy this easy chocolate madeleine. Madeleines are like a combination of cake and cookie. They are moist inside and crisp on the outside. These chocolate madeleines are so versatile. You can enjoy them on their own or dust with powdered sweetener. You can also drizzle, brush or dip them into melted dark chocolate and top with some chopped roasted pistachios or any nuts - incredibly delicious!
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. Brush the madeleine mold with melted butter. Set aside.
4. In a bowl, add the eggs, salt, sweetener, vanilla extract and whisk vigorously until foamy, about 30 seconds.
5. Add the flour, cocoa powder, baking powder and whisk until well combined.
6. Add the melted butter and whisk until well combined. The batter is smooth and moderately thick.
7. Scoop the batter into the madeleine mold until the rim.
8. Bake for 10 to 12 minutes, just until the sides are slightly browned. Do not over bake as they can crisp up like cookies.
9. You can also choose to chill the batter for 30 to 60 minutes in order to have a better rise. Do not chill for more than 60 minutes as the butter in the batter will start to solidify. After chilling, spoon the firmed batter into the madeleine mold and bake for 12 minutes or until the sides are slightly browned. The batter will spread and rise more as the heat shock of baking a cold batter creates a bump. However, the bump is more of a rounded shape, instead of the classic belly bump. Due to more rise, the texture is slightly fluffier.
10. This is an easy version which takes only about 20 minutes from start to finish without compromising on the taste. However, if you do not mind the extra time then feel free to chill the batter.
11. These madeleines can be enjoyed immediately out of the oven, and they are best served fresh. They can be enjoyed on their own or dusted with powdered sweetener. You can also drizzle, brush or dip them into melted dark chocolate. They are crisp on the outside and rich and moist inside.
12. They can be kept at room temperature for a few days, provided you have a cool and dry climate.
13. They can be refrigerated for up to a week or frozen for months.
[Total servings = 14]
NUTRITION INFO PER SERVING
Total carb = 2.2 g
Dietary fiber = 1.1 g
Net carb = 1.1 g
Calories = 112
Total fat = 10.7 g
Protein = 3.2 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
