Dark Chocolate Madeleines Recipes

BLOOD ORANGE & DARK CHOCOLATE MADELEINES

Steps:

• Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour - watch the pan carefully, as butter can burn quickly. Pour into a bowl and set aside to cool.
• Beat the eggs, sugar and zest in a large bowl with an electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and baking powder together, then sift over the batter mixture, a third at a time, and fold in.
• Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and chill overnight.
• About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 heaped tbsp to each madeleine hole - be careful not to overfill as they will bake over the edge and won't form the characteristic hump. Depending on the size of your tin, you will have some batter left - either bake in batches or put the rest back in the fridge and bake within three days.
• Bake in the oven for 10-12 mins or until golden brown around the edges. Immediately turn out the madeleines onto a wire rack and leave to cool fully. Put the chocolate in a microwaveable bowl and heat in the microwave on High in 30 sec bursts until about three-quarters of the chocolate has melted. Remove from the microwave and stir vigorously until the remaining chocolate has melted (this is a simple method of tempering and just ensures the chocolate will set properly at room temperature). Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. As the chocolate starts to set, but while still a little tacky, sprinkle with some of the Blood orange dust (below), if using, and allow to cool.

DARK CHOCOLATE MADELEINE RECIPE

Steps:

• First, make sure to melt the butter and chocolate and set them aside to cool down slightly. They must not be hot, only warm when adding them in step 6.
• In a small mixing bowl, combine flour, baking powder, cocoa, and coffee. Whisk until well combined. Set aside.
• In a large mixing bowl, add room temperature eggs and sugar. Using a whisk (not an electric whisk), whisk together vigorously for 2 minutes until pale and thick.
• Add half the flour/cocoa mixture to the whisked eggs. Gently fold with a spatula until just combined.
• Add remaining flour/cocoa mixture and fold until incorporated and no lumps of flour remain. Ensuring not to over-mix as you don't want to deflate the whisked eggs and lose air.
• Pour in cooled melted butter and melted chocolate. Gently fold and mix until incorporated, ensuring not to over-mix. It will be a thick fudgy batter.
• Cover bowl with plastic wrap and place in the refrigerator to chill for 30 minutes.
• Meanwhile, preheat oven to 180ºC fan-forced (356ºF fan-forced) to heat up whilst the batter chills.
• To prepare madeleine pan: Take a pastry brush and 1 tablespoon of extra melted butter and brush a light layer into each madeleine mold. Ensure no excess butter "pools" in the molds.
• Add the extra 1/2 tablespoon of cocoa powder into a fine-mesh sieve or small mesh tea ball (refer to above process images).
• Lightly dust a layer of cocoa into each madeleine mold.
• Tap out the excess cocoa into the kitchen sink by turning it over and tapping the sides of the pan a few times to remove excess powder.
• Remove batter from the refrigerator.
• Spoon one level tablespoon of batter into the middle of each madeleine mold. Leaving the batter untouched, it will spread out into the wells during baking.
• Bake for 10-12 minutes or until madeleines spring back when lightly pressed in the middle and they have a small dome in the middle.
• Remove and cool in pan for 2 minutes.
• Carefully remove each madeleine using your hands as they should slip right out. Transfer to a wire rack to cool completely.
• Dust over a little cocoa powder if desired whilst they're cooling.
• To bake the remaining batter, wait until the madeleine pan has cooled down to room temperature.
• Fill the molds with the batter repeating the above method, there is no need to grease or dust the pan again as there will be excess butter and cocoa remaining.
• TIP: if your madeleine pan is not non-stick, I would recommend greasing and dusting it again for your next batch.
• Serve and enjoy!

CHOCOLATE MADELEINES

Steps:

• 1. Sift together the flour, cocoa and the salt.
• 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
• 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
• 4. Heat the oven to 425°F (220°C).
• 5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

DARK CHOCOLATE MADELEINES

Steps:

• Position rack at center of oven and preheat to 375 degrees F.
• Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
• In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
• In a small bowl, stir together the flour, baking powder, and salt.
• In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
• Add the egg yolk and continue mixing for 20-30 seconds, until light.
• Beat in the melted chocolate.
• Reduce the speed to low and mix in the milk and vanilla.
• Add the flour mixture and mix just until smooth.
• In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
• Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
• Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
• Cool the madeleines in the pan on a wire rack for 10 minutes.
• Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
• Serve them warm, or cool completely and store in an airtight container.