Ingredients: (yes a mix of measurements as I have adapted this recipe over the years and used it in different countries)
100 grams (3.5 oz) of dark chocolate (powder or melted chocolate I have used)
85 grams (3/4 stick) butter at room temp (the best butter you can find)
55 grams ( ½ cup) of pastry flour
1 tsp of baking powder
2 egg yolks + 1 whole egg
110 grams (1 cup) of sugar
Preheat the oven at 200 Centigrade (400 Fahrenheit)
Melt chocolate and butter either over a steaming pot or in a microwave, I often would melt the butter in the microwave (when I had one) and then would mix in the dark chocolate powder. I did this in a mug to make it easy enough to add later. You want this to be smooth and creamy. Now set this aside to cool a bit.
In a small bowl sift together the flour and baking powder.
With a mixer or with a hand whisk, wisk the eggs until frothy, I prefer to use egg yolks vs egg whites, you may prefer to use 2 complete eggs, but I have always have made this with 2 egg yolks + 1 whole egg.
Gradually add the sugar to the eggs and continue whisking until the mixture is pale yellow and thick
Next add cooled butter/chocolate to the mixture and fold in gently before then carefully adding the flour mix until just combined, you don’t want to make the mixture runny vs thick and fluffy, so be careful here.
Fill the moulds until ¾ full and bake for 11-13 minutes or until puffy and spring back when touched. You may find the first time it is a good idea to keep an eye on them as cooking times can vary. Some prefer them more cake like and fluffy and others crunchier. I really love the buttery crunchy edges myself. I have to admit I have burned them before because I had a gas oven that sometimes got just too hot and I was distracted.
If you use mini madeleine pans you will need to shorten the baking time.
I can’t wait for you try this recipe and do let me know how it works out for you! Hope this taste of French baking helps to brighten your day and feel free to share!