Chocolate Moist Madeleines

This recipe is from Rose Levy Beranbaum's book, Rose's Christmas Cookies.
 * Tips: if you do not have enough madeleine molds to bake all the batter at one time, store the batter in the refrigerator and bake it in batches.
 * Rinse out the molds after each batch and butter them.


 * If you are planning to use the madeleines to dunk, omit the syrup; madeleines should be a little dry so that they act like sponges.


 * The syrup helps to preserve the moistness and will greatly extend their keeping qualities, which is helpful if you are planning to give them as gifts.


 * The syrup allows the cookies to keep over 1 week at room temperature.


 * If you are planning the eat them the same day or the next, omit the syrup or use only a sprinkle of Kahlua.


 * The subtle coffee flavor accentuates the chocolate.

Ingredients

 * 3 tbsp (plus 1 ½ teaspoons) Unsweetened cocoa
 * 3 tbsp Boiling water
 * 3 Large eggs
 * 1 1/2 tsp pure vanilla extract
 * 1 1/4 cup Sifted cake flour (sift into Cup and level off)
 * 3/4 cup (plus 2 tablespoons) Sugar
 * 3/4 tsp baking powder
 * 1/4 tsp salt
 * 13 tbsp unsalted butter (softened)

SYRUP

 * 2 tbsp Sugar
 * 1/4 cup water
 * 1 tbsp Kahlua

Directions

 * 1) Preheat oven to 350f.


 * 1) In a medium mixing bowl, whisk together the cocoa and water until smooth.


 * 1) Allow the mixture to cool to room temperature, then lightly whisk in the eggs and vanilla extract.


 * 1) In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.


 * 1) Add half the chocolate mixture and the butter to the dry ingredients.


 * 1) Mix on low speed until the dry ingredients are moistened.


 * 1) On medium speed (high speed if using a hand-held mixer), beat for 1 minute to aerate and develop the structure.


 * 1) Scrape the sides of the bowl.


 * 1) Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.


 * 1) Scrape the sides of the bowl.


 * 1) Scrape the batter into a gallon capacity freezer bag, close it securely, and cut off a small piece from one of the corners of the bag.


 * 1) Pipe the batter into buttered madeleine molds, filling them not quite full.


 * 1) Leave the remaining batter in the bag, refrigerated, for the following batches.


 * 1) Bake for 10-12 minutes or until a tester inserted in the center comes out clean and the madeleines spring back when pressed lightly in the centers.


 * 1) For even baking, rotate the molds from top to bottom and front to back halfway through the baking time.


 * 1) Unmold madeleines onto wire racks to cool completely.


 * 1) If desired, these madeleines may be brushed with a Kahlua syrup made as follows:


 * 1) In a small pan, stir together the Sugar and water.


 * 1) Bring to a full rolling boil.


 * 1) Cover immediately and remove the pan from the heat.


 * 1) When cool, swirl in the Kahlua.


 * 1) If desired, brush the madeleines on both sides with the syrup.


 * 1) Wrap each one separately in plastic wrap.


 * 1) For the most attractive appearance, store them without the syrup and brush on the syrup a day or so before you plan to serve them.


 * 1) Store in an airtight container at room temperature, or in the refrigerator or freezer.


 * 1) Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2 weeks refrigerated; 3 months frozen.