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
2-3 ounces bittersweet or semi-sweet chocolate or
combination of the two.
Preheat oven to 400 degrees F. Brush heartlette 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). Bale 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 about 2 dozen madeleines
NOTE: You can purchase the pans to make these Chocolate Heart Madeleine Cakes at Cooking.com or Amazon.com. The pans are made by Nordic Ware, and are cast aluminum "Heartlette" pans.
Click on the Cooking.com or Amazon.com banners on my website to look for these pans at these Internet stores.
Date: May 26, 2002