|
Place the chocolate and butter in a small heatproof bowl and place it over a saucepan of simmering water. Stir until melted and smooth, remove from the heat and cool slightly.
Using an electric mixer with the whisk attachment, beat eggs and sugar until thick and glossy. Fold in the chocolate mixture, then the vanilla and the lemon zest. Sift the flour, baking powder and salt over the mixture and fold in. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
Preheat the oven to 400F. Butter and flour a madeleine mold. Fill each cavity 3/4 full with the batter and bake for about 10 minutes or until golden. Remove from the oven and immediately unmold onto a wire rack. Serve warm or at room temperature.
Makes 16 – I got 16 using 1-tablespoon capacity molds and 40 using 1/2-tablespoon capacity molds
|
