TWD: Fluff-Filled (Minus the fluff) Chocolate Madeleines

No ridges...no humps...no filling...but a really yummy chocolate spongy cake dipped in bittersweet chocolate ganache.

This week's TWD tasted really good but was lacking in the looks department.

I don't know what happened with my madeleines. I had my new madeleine pan buttered and floured. I had my madeleine batter chilling in the fridge. I portioned out the batter into the 12 wells of the pan. Pre-heated the oven to 400 then lowered to 350 when I put them in. Baked them for 14 minutes and ended up with smooth chocolate blob looking things.

Each one overran the mold it was in and not one gave me the "hump" or the "ridges" characteristic of the MADELEINE!!!!

Oh well, maybe I just need to try again. This was my first time using a madeleine pan and certainly not my last. I think I'll play around a bit and see what happens.

So...I bypassed filling them with fluff. I did not, however, bypass dipping them in the chocolate ganache. Chocolate dipped in more chocolate? Of course. Why not? And the ganache kind of hid the lack of....things....in my madeleines.

Thank you to Margo over at Effort to Deliciousness for this week's choice. Go to her blog for the recipe and have a look at her beautiful photographs to see how these are supposed to look. Absolutely perfect. :)

Stop by here to see what the others came up with. I saw peanut butter ganache, nutella filling, mini muffins and vanilla cakes. Lots of variations.

Thanks for stopping by.