Monday, June 9, 2008

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Mixing It Up Madeleine Style

I had seen the recipe for Dark Chocolate Madeleines in Carole Bloom's book and had it marked off as one of the recipes I must try. After making Dorie Greenspan's Traditional Madeleines and falling in love with them, the chocolate madeleines were jumped up to the top of my baking list. The timing for the baking list jump was perfect because it just so happened that I received the chocolate from Amano a couple of weeks later. I figured it would be best to use the chocolate in a recipe that would really showcase the chocolate.

When Amano sent the chocolate they sent three types: Ocumare, Madagascar, and Cuyagua. I tasted all three before deciding which one to use for the madeleines. I decided that the Madagascar chocolate would work best because it had the perfect balance of sweet and bitter.

Chocolate and butter...a great combination.

This recipe is different from the traditional recipe in a few ways. The batter is a little thinner than the traditional one and I had a feeling that I wouldn't get a hump once the cookies were done being baked. I was right and I think it's because chocolate is just more substantial. These cookies were flatter but denser. While the traditional madeleines are cakey and spongy, these madeleines were thick and brownie-ish. These madeleines were also very rich. Alex liked these madeleines better while I liked the traditional ones better.

Dark Chocolate Madeleines
Source: Carole Bloom's The Essential Baker
Makes 2 dozen cakes

1 Tbsp unsalted butter, melted and slightly cooled
3 ounces bittersweet chocolate, finely chopped
3 ounces (6 Tbsp) unsalted butter, cut into small pieces
1 tsp vanilla extract
2 large eggs, at room temperature
1/3 cup superfine sugar
1/2 cup all-purpose flour
1/4 tsp salt

Preheat the oven to 350 degrees. Using a pastry brush or a paper towel, coat the inside of each cavity of the madeleine mold with the melted butter.

Place the chocolate and cut up butter together in the top of a double boiler over low heat. Melt evenly and then remove the top pan of the double boiler. Stir the mixture with a rubber spatula occasionally to prevent the skin from forming on the top.

Add the vanilla and blend well.

Place the eggs in a large bowl and whip on medium speed until they are frothy, about 1 minute. Add the sugar and whip together until the mixture is very thick and pale colored, about 5 minutes.

Combine the flour and salt in a small bowl. With the mixer on low speed, add the flour mixture to the egg mixture in three stages, blending well after each addition.

Pour the chocolate into the batter and blend well.

Fill each cavity of the madeleine mold 3/4 full. Place the madeleine pan on a baking sheet and bake for 10-15 minutes, or until the tops spring back lightly to the touch.

Before and After

Remove the pans from the oven. Gently shake the pan to release the madeleines and place the madeleines on a cooling rack until cool.

Top with powdered sugar (or your favorite topping) and enjoy!

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