Who doesn't love chocolate? Even better when they're made into Madeleines. Original recipe written by Diana Rattray.
- 1 stick of unsalted butter
- 3 eggs
- 2 tsp of almond extract
- 1/4 tsp of salt
- 3/4 cup of white sugar
- 1/2 cup of all-purpose flour
- 1/2 cup of cocoa powder
- 1/2 tsp of baking powder
- Preheat oven to 375°.
- In a small saucepan, melt the butter and leave in a liquid form. Butter two madeleine pans with some of the butter.
- In a mixing bowl, beat the eggs with the butter, almond, and salt until light.
- Stirring constantly, gradually add the sugar. Continue stirring until mixture is thick and pale.
- In a separate bowl, mix the flour together with the cocoa powder and baking powder.
- Add in the flour/cocoa/baking powder combination a quarter at a time, gently folding into the mixture and then stirring the whole mixture until thick and unified.
- Using a tablespoon, place about 1 spoonful of batter in each mold.
- Bake the madeleines for 10-12 minutes, or until the madeleine springs back when touched.
- Remove from pan when possible, allow to slightly cool, but serve warm.
If you have an electric mixer, work to put as much air into the mixture as possible. Believe me the final product will be more fluffy and delicious.
The smaller amount of batter in each mold is on purpose. The baking powder will literally make them grow large in the oven. So you won’t need as much batter in each mold.