Chocolate Moist Madeleines


 * 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.
 * 2) In a medium mixing bowl, whisk together the cocoa and water until smooth.
 * 3) Allow the mixture to cool to room temperature, then lightly whisk in the eggs and vanilla extract.
 * 4) In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
 * 5) Add half the chocolate mixture and the butter to the dry ingredients.
 * 6) Mix on low speed until the dry ingredients are moistened.
 * 7) On medium speed (high speed if using a hand-held mixer), beat for 1 minute to aerate and develop the structure.
 * 8) Scrape the sides of the bowl.
 * 9) Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
 * 10) Scrape the sides of the bowl.
 * 11) 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.
 * 12) Pipe the batter into buttered madeleine molds, filling them not quite full.<BR>
 * 13) Leave the remaining batter in the bag, refrigerated, for the following batches.<BR>
 * 14) 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.<BR>
 * 15) For even baking, rotate the molds from top to bottom and front to back halfway through the baking time.<BR>
 * 16) Unmold madeleines onto wire racks to cool completely.<BR>
 * 17) If desired, these madeleines may be brushed with a Kahlua syrup made as follows:<BR>
 * 18) In a small pan, stir together the Sugar and water.<BR>
 * 19) Bring to a full rolling boil.<BR>
 * 20) Cover immediately and remove the pan from the heat.<BR>
 * 21) When cool, swirl in the Kahlua.<BR>
 * 22) If desired, brush the madeleines on both sides with the syrup.<BR>
 * 23) Wrap each one separately in plastic wrap.<BR>
 * 24) 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.<BR>
 * 25) Store in an airtight container at room temperature, or in the refrigerator or freezer.<BR>
 * 26) Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2 weeks refrigerated; 3 months frozen.