I buy my cocoa in 5 pound bags. I have two kinds. It’s very liberating to know I always have some in the pantry.
These Chocolate Madelines have super-duper flavor. Madelines are crunchy around the edges and tender in the middle. I have to write it down because I really don’t want to make a different chocolate madeline ever.
.75 cup flour
.50 cup cocoa
hefty pinch of salt
1 cup sugar
1 teaspoon vanilla
6 ounces butter, browned, cooled
Melt butter, watch it for coloring, you want it browned not burnt. Sift together the flour, cocoa and salt. Combine the eggs with the sugar and whip until light in color, add the vanilla. Dump in the flour mixture. Combine. Add the melted butter, scrapping the brown bits in the pan into the batter. Allow the batter to sit 15 minutes on the counter. Butter the pan, then chill. Preheat the oven 400 degrees. I use a purple scoop, 3/4 ounce for each cake. Dish into the pan and bake for 10-12 minutes. When touched and the spring back they are done. Dust with powdered sugar and eat within hours of baking.
Start the butter while assembling your other ingredients.
Take a scant amount, 1/2 teaspoon of butter and 1/2 teaspoon of flour and combine in a little dish, brush this on the pan before chilling the pan. If you chill the pan first the butter-flour mixture is gets cold when spreading on the pan and doesn’t move as smoothly.
I use Dutch cocoa as opposed natural cocoa. It’s better nearly always in my estimation, but if you really want to know more read the article linked. There is no leavening agent in these little cake. The lift comes from eggs, the shape of the pan and the heat of the oven.
This recipe would not translate well into a cake pan, don’t do that.