Yes, there are already madeleines on this blog. Why make a different kind of madeleine, when the first recipe turned out well?
I had agreed to bring madeleines for dessert after lunch one day a while back, but one of the people I was lunching with cannot eat citrus, so I had to find a different recipe from the first one I tried. In searching for a madeleine recipe that would suit everyone, I found there are several varieties to try so it’s unlikely that I will get tired of these little cakes. On top of that, I will not regret paying for a baking pan that has only one use.
Here’s what happens.
Get the eggs out so that they’re room temperature when you start baking.
Mix together the eggs and sugar.
Sift together the dry ingredients.
Flour, baking powder, salt, cocoa and my addition, espresso powder.
Chocolate madeleine batter.
Batter, loaded into the madeleine pan.
Although the original recipe did call for lemon zest, I dropped it and added my go-to secret ingredient when making any chocolate dessert: espresso powder.
The original recipe is here: http://deliciousshots.blogspot.ca/2012/05/damn-it-chocolate-i-love-you.html
1/2 cup sugar
1 tsp. baking powder
3/4 cup flour
1/4 cup cocoa powder
1 tsp. espresso powder
1/2 tsp. vanilla extract
1 pinch of salt
4 oz butter, melted and cooled
Preheat the oven to 400 F.
Spray madeleines mold with non-stick spray and set aside. Whisk together the eggs and sugar until the mixture is pale and thick. In a bowl sift together the flour, baking powder, cocoa powder, salt and espresso powder. Add the dry ingredients to the eggs and sugar mixture. Mix until combined, add the melted butter and mix until smooth. Spoon batter into the molds and bake for 12 minutes. Cool on a wire rack.