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Print this Recipe    Madeleines 02

Chocolate-Ginger Madeleines

2 1/2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
3/4 tsp ground cloves
3/4 tsp ground cardamom
2 Tbs unsweetened cocoa powder, sifted or sieved
pinch of salt
3/4 cup unsalted butter
3 1/2 ounces semisweet chocolate
1/4 cup brown sugar
1/2 cup white sugar
5 large eggs, lightly beaten
1 1/2 cups all purpose flour, sifted

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 1/2 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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