Recipe: Dark Chocolate Madeleines

DARK CHOCOLATE MADELEINES

6 tablespoons unsalted butter, cut into tablespoons
2 tablespoons unsweetened alkalized cocoa powder
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites, at room temperature

In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.

Remove from the heat and stir in the cocoa powder. Strain the mixture and let cool until tepid.

Meanwhile, melt the chocolate in a double boiler. Be careful not to get moisture in the melting chocolate or it will seize. Allow to cool slightly.

Sift the flour, baking powder and salt together into a small bowl. Set aside.

Place the eggs, egg yolk and the granulated sugar into a 4 1/2-quart bowl of a heavy-duty electric mixer. Place the bowl with the eggs over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve. Remove the bowl with the eggs from the water and dry off the bottom. Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted. Beat in the vanilla extract.

In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.

Fold the dry ingredients into the egg mixture. Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter to chill for 15 minutes.

Place two racks in the lower half of the oven and preheat to 375 degrees. Butter and flour two 12-mold madeleine pans. Chill the pans briefly.

Remove the pans and the batter from the refrigerator. Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.

Bake for 15 minutes, or until the center springs back when lightly touched. Do not overbake. Remove the madeleines from the molds and cool on a wire rack.

Madeleines are best when served the day they were made.

Makes 24 cookies
Source: Chocolate Passion by Tish Boyle and Timothy Moriarty