4 oz. (1 stick) unsalted butter, melted and cooled
3 large eggs
3/4 cup granulated sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon finely minced fresh orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
7 ounces high quality bittersweet chocolate, coarsely chopped
3-4 ounces white chocolate, melted
1. Beat the eggs and sugar in a large bowl until tripled in volume and a thick ribbon is formed when the beaters are lifted. Stir in the orange juice and zest.
2. In a small bowl, whisk together the flour, baking powder and salt until well blended. In alternate turns, fold the flour mixture and cooled butter into the beaten eggs, mixing well after each addition.
3. Cover and refrigerate for 45 minutes. Preheat oven to 375 degrees F (190 C) and generously grease two 12-mold madeleine pans. Liberally dust the molds with flour and pour out the excess. Drop the batter by the tablespoonful into the center of each prepared mold, leaving the batter mounded in the center of each mold. Bake for 10 to 12 minutes, until the edges are golden brown and centers spring back when lightly touched.
4. Remove the pans from the oven and firmly tap each pan to release the madeleines. Transfer to wire racks to cool. Line two baking sheets with waxed paper and place wire racks in pans.
5. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
6. Dip each madeleine into melted chocolate, coating bottom third of madeleine. Shake off excess chocolate and place on wire rack. Repeat with remaining madeleines. Let dipped madeleines stand at room temperature for 1-2 hours or until chocolate is set.
Makes 24 madeleines.
If desired, drizzle melted white chocolate over some of the madeleines.
Date: April 20, 2003