Double Chocolate Madeleines

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 24

Comments: Madeleines, small spongecake like cookies are best eaten warm from the oven while they are soft and warm inside, and a bit crisp on the outside. These little madeleines are a chocolate lover's dream; a Double Chocolate Delight little cookie drizzled with bittersweet chocolate.............

Ingredients: 1 large egg 1 large egg white 1/4 cup unsweetened cocoa powder 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk 3 tablespoons vegetable oil 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 teaspoons grated orange zest Garnish 4 ounces bittersweet chocolate, melted or confectioner's sugar for garnish, optional

Instructions: Preheat oven to 400 degrees F. Brush madeleine pan with oil or nonstick cooking spray. Dust with flour, shaking out excess. Place whole egg and egg white in mixing bowl over a pan of hot water to warm eggs. Sift cocoa, flour, baking powder, baking soda and salt in to a mixing bowl. Combine buttermilk and oil in another small bowl. Take the egg bowl off the water, add sugar, and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes (beaters should leave a ribbon trail when lifted). Blend in vanilla, and orange zest. With a rubber spatula, alternately fold the dry ingredients and the buttermilk mixture into the egg mixture, making 3 additions of dry ingredients and 2 additions of liquid. Drop batter by tablespoons into the prepared pan, filling each depression 3/4 full (you will use about 1/2 the batter). Bake for 12 to 15 minutes, or until tops of the madeleines spring back when touched lightly. Immediately loosen the cakes from the pan and invert onto a rack to cool. Clean and prepare pan for remaining batter. If decorating with chocolate, melt it in a small bowl over a pan of barely simmering water. Drizzle over scalloped side of cakes, or dust with confectioners' sugar. Makes: 24 madeleines. NOTE: Madeleine pans are made in regular and non-stick and can be purchased at Cooking.com or Amazon.com. Just click on their banners on my website and put in a search for Madeleine Pans. Also, these pans can be found at most kitchenware stores. Most madeleine pans are made with 12 indentations, so you will either have to clean your madeleine pan after baking, or use two madeleine pans for this recipe. If you have only one madeleine pan, and if desired, you may cut this recipe in half, and make 12 madeleines.

Source: DianasDesserts.com

Date: May 19, 2002

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County