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
4 ounces bittersweet chocolate, melted or
confectioner's sugar for garnish, optional
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
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.
Date: May 19, 2002