Dark Chocolate Madeleines
30-32 Madeleines – using two Madeleine baking trays - see process images below
Ingredients:
13 Tbsp unsalted butter – plus 3 Tbsp more to prep the madeleine trays
4 tsp honey
4 large eggs
½ cup granulated sugar
½ tsp vanilla paste
1 tsp instant espresso powder
1 cup all-purpose flour – plus more to dust the madeleine trays
3 Tbsp dark cocoa powder
2 tsp baking powder
½ tsp cinnamon
¼ tsp chili powder
½ tsp kosher salt
1 cup dark chocolate morsels
½ cup white chocolate morsels
1) Place the 13 Tbsp of butter and 4 tsp of honey in a small saucepan over low heat until the butter has melted. Stir to combine, remove from heat and let cool to room temperature.
2) Sift together the flour, dark cocoa powder, baking powder, cinnamon, chili powder and salt.
3) Place the eggs, sugar, vanilla and espresso powder in a food processor and process until smooth and combined. Add the flour mixture and pulse a few times to combine. Pour in the cooled butter/honey and pulse again to combine. Pour the batter into a bowl, cover with plastic wrap and let rest in the refrigerator for one hour.
4) Preheat the oven to 375 degrees. Melt the remaining 3 Tbsp of butter and use to brush the madeleines trays. Then dust the trays with all-purpose flour (like prepping a cake pan).
5) Portion the batter into the individual madeleine wells - 2/3 full. Bake one tray at a time for roughly 10 minutes until the “humps” are just solid. Remove from the oven and let sit 3 minutes before turning the cakes out onto a cooling rack.
6) Once cooled, the madeleines can be dipped in the dark chocolate and decorated with the white. I melt my chocolates in the microwave. Microwave on high in 20 second increments, until the chocolate is melted and smooth, stirring after each “zap.” I also use a homemade parchment paper pastry bag to draw with the white chocolate. Or, pour the melted white chocolate into a small plastic bag and snip off a corner tip with scissors.
