No list of the best chocolate desserts would be complete without classic French madeleines. They are a delectable treat made with dark chocolate. They taste like a combination of a rich cookie and a cake in one! The recipe is simple, but you do need a madeleine pan like this one to make them.
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, 3-5 minutes. Remove from heat and stir together until smooth.
Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
Beat egg whites in a large bowl with an electric mixer or by hand until very frothy, about 2 minutes. Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a 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, then unmold madeleines onto a rack. Serve warm or at room temperature.
Recipe will yield 18-14 madeleines, depending on your pan size.
The madeleines will have the ideal crisp outside/soft inside texture just after baking. They will keep for a few days at room temperature in a covered container, but they will soften and become more cake-like — still delicious!
For best results: As with all recipes, you'll be most efficient if you assemble the tools, equipment and ingredients needed for the recipe before you begin. This is your roadmap to successful baking, also called the mise en place.