So, you’re in the mood for chocolate (just in case you haven’t noticed: I am) but not sure whether you want to indulge in cake or cookies? Chocolate madeleines are a happy cross between the two; with a thin, crisp crust on the outside and a moist, melting chocolate crumb on the inside.
The method is pretty basic, but in order to achieve the characteristic domed, scalloped shape of these little French cakes you need to chill the batter for an hour in the baking pan – and yes, to make this recipe you will need a madeleine pan.
Madeleines are delicious at room temperature, but especially good slightly warm from the oven.
- 1 tablespoon melted butter
- 10 tablespoons butter
- 6 ounces dark or bittersweet chocolate; chopped
- 1 1/2 cups powdered sugar
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- 6 egg whites
- Brush a madeleine baking pan with the melted butter.
- Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn't touch the bowl). Heat until chocolate and butter are almost melted; remove from heat and stir together until smooth.
- Sift sugar, flour, cocoa and salt into a bowl.
- Beat egg whites in a large bowl with an electric mixer or by hand until frothy. Stir in flour mixture until combined; add chocolate mixture and mix until blended.
- Portion batter into pan; chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in bowl and bake in batches.
- Preheat oven to 375 degrees.
- Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute; unmold madeleines onto a rack. Serve warm or at room temperature.