Chocolate Madeleines

By norsegal8

To coat the molds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture.

Ingredients

• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons cake flour
• 1/4 cup Dutch-processed cocoa powder
• Pinch kosher salt
• 1/2 teaspoon instant espresso powder (optional)
• 2 large egg yolks
• 1 large egg
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons unsalted butter, melted

Details

Servings 2

Preparation

Step 1

1. Adjust oven rack to low center position; heat oven to 375 degrees. Sift flours, cocoa, and salt together in small bowl, gently stir in espresso powder (if using); set aside.

2. Beat yolks with whole egg in bowl of electric mixer until light yellow and fluffy, about 5 minutes on high speed if using hand mixer, about 3 minutes if using heavy-duty mixer. Add sugar and vanilla and beat until a ribbon drops from beaters, about 5 minutes with hand mixer, 3 minutes with heavy-duty mixer. Gently fold in flour mixture, then melted butter.

3. Spoon batter into molds. (Batter should come just flush with mold rim.) Bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes. Turn madeleines onto dry tea towel; cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.)