These were a little bit of work but not too difficult - they just use a lot of dishes. I used a combination of Lindt 70 %, Trader Joe's and Fran's Bittersweet chocolates. The chocolate flavor is wonderful - worth using excellent chocolate, but I was disappointed in the final product. Almost every one stuck, but more than that - I followed the directions about cooking until the spring back - they never did. I think because of the seperated eggs they had an airier texture then you usually get with madeleines so instead of spring they just dented. Then when cooked longer a touch broke through. They were dry not fudgy at all. The one in the tins I baked for 13 mins - I should have pulled them our when I first checked at 11, but was looking for the spring. I cooked 4 in little tart tins that were deeper and pulled them out sooner, they were a little moister but not much, they reminded me of a dry cake brownie, but at least the flavor was good. Thanks for sharing your recipe maybe some adjustments would help. Made for ZWT 5 for theCooks With Dirty Faces.
THESE ARE GREAT LITTLE TREATS & as a non-recovering chocoholic I'm happy to keep this recipe around & make these again! Time consuming, yes, but I always enjoy doing this kind of 'fun work' so . . . Thanks, much, for the post! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #28]
these are a little time consuming, I did not have any double-acting baking powder so I increased the amount to 3/4 teaspoon, after reading to grease pan generously I was certain to use my Pan Release, Professional Pan Coating (Better Than Pam Spray!) baked in a 350 degree air convection oven mine baked in around 8 minutes, great recipe, thanks for sharing!...Kitten:)