Chocolate Madelines Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Unsifted all-purpose flour,
1 cup: Sugar,
1/8 tsp: Salt,
3/4 cup: Butter, melted
5 tbsp: Unsweetened cocoa,
3: Eggs,
2: Egg yolks,
1/2 tsp: Vanilla,
Directions:
Recipe by: Hersheys Chocolate Treasury
Lightly grease the indentations of a madeline mold pan (each shell is 3
x 2 inches); set aside. Combine flour, sugar and salt in medium
saucepan. Combine melted butter and cocoa, stir into the dry
ingredients. With a fork, lightly beat eggs, egg yolks, and vanilla in
small bowl until well blended; stir into chocolate mixture, blending
well. Cook over very low heat, stirring constantly until mixture is
warm; do not simmer or boil. Remove from heat.
Fill each mold half full with batter (do not overfill). Bake at 350
for 8 to 10 minutes or until cake tester comes out clean. Invert onto
wire rack, cool completely. Frost flat sides of cookies with Chocolate
Frosting. Press frosted sides together, forming shells.
About 1-1/2 dozen filled cookies
Chocolate Frosting
2-1/2 cups confectioners sugar 4 to 5 Tbsp. milk
1/4 cup unsweetened cocoa 1 tsp. vanilla
1/4 cup butter, softened
Combine confectioners sugar and cocoa in small mixing bowl. Cream
butter and 1/2 cup of the confectioners sugar-cocoa mixture in small
mixer bowl until light and fluffy. Add remaining cocoa mixture
alternately with milk; beat to spreading consistency. Stir in vanilla.
From: Hersheys Chocolate Treasury
Posted on Cooking Echo by Pat Stockett on 12-21-92
Source from luhu.jp
Lightly grease the indentations of a madeline mold pan (each shell is 3
x 2 inches); set aside. Combine flour, sugar and salt in medium
saucepan. Combine melted butter and cocoa, stir into the dry
ingredients. With a fork, lightly beat eggs, egg yolks, and vanilla in
small bowl until well blended; stir into chocolate mixture, blending
well. Cook over very low heat, stirring constantly until mixture is
warm; do not simmer or boil. Remove from heat.
Fill each mold half full with batter (do not overfill). Bake at 350
for 8 to 10 minutes or until cake tester comes out clean. Invert onto
wire rack, cool completely. Frost flat sides of cookies with Chocolate
Frosting. Press frosted sides together, forming shells.
About 1-1/2 dozen filled cookies
Chocolate Frosting
2-1/2 cups confectioners sugar 4 to 5 Tbsp. milk
1/4 cup unsweetened cocoa 1 tsp. vanilla
1/4 cup butter, softened
Combine confectioners sugar and cocoa in small mixing bowl. Cream
butter and 1/2 cup of the confectioners sugar-cocoa mixture in small
mixer bowl until light and fluffy. Add remaining cocoa mixture
alternately with milk; beat to spreading consistency. Stir in vanilla.
From: Hersheys Chocolate Treasury
Posted on Cooking Echo by Pat Stockett on 12-21-92
Source from luhu.jp
Tags
Molded cook