Recipe - Chocolate-Ginger Madeleines

2 One half teaspoon Ground ginger
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
Three fourths teaspoon Ground cloves
Three fourths teaspoon Ground cardamom
2 tablespoon Unsweetened cocoa powder;
sifted or sieved
1 pn Salt
Three fourths cup Unsalted butter
3 One half ounce Semisweet chocolate
One fourth cup Brown sugar
One half cup White sugar
5 lg Eggs; lightly beaten
1 One half cup All purpose flour; sifted

From: Katie E Green kgreen@u.washington.edu

Date: Sat, 19 Aug 1995 08:11:17 0700
I have three different madeleine recipes to post over the next few days.
This is the first, adapted from Joy of Chocolate. These are very light and
taste more like pound cake than cookies.

It is also suggested that a madeleine mold can be used for chocolate candy
shells to hold mousse, ice cream, or to shape ice cream, itself. You could
bake miniature cheesecakes, cornsticks or make pastry shells for pate or
hors d'oeuvres.

Mix first 5 ingredients and set aside. Preheat oven to 350F. Grease
molds. Melt butter and chocolate together in saucepan. Remove from heat and
stir in sugars; stir in spice mixture. Beat in eggs thoroughly to form a
smooth batter. Fold in 1 cup flour; blend well; then remaining One half cup
flour.

Place 1 heaping tablespoon batter into each greased mold. When all pan
molds are full, bang them on the counter once or twice to remove air
bubbles and distribute evenly. If necessary, flatten mold fillings with
dampened fingers. Bake 10 to 12 minutes until centers test done. Cool on
wire rack. Makes 40.

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