Chocolate Sweetheart Madeleines

Christy Rost


3 ounces unsweetened chocolate
½ cup unsalted butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon vanilla
2 large eggs
½ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Madeleine pans
Nonstick spray with flour
Confectioners sugar or frosting, for garnish
Preheat the oven to 350 degrees. Melt the chocolate and butter in a mixing bowl set over hot water, stirring until they are melted. Remove the bowl from the heat and place it on a towel. Stir in the sugars and vanilla, add the eggs, and beat well with a spoon.
In a small bowl, stir together the flour, baking powder, and salt. Stir the flour mixture into the chocolate mixture, blending thoroughly. Spray the Madeleine pans with cooking spray and spoon the cake mixture into the indentations, filling each two-thirds full.
Bake 9 to 11 minutes, or until a tester comes out clean when inserted into the center. Remove the pans from oven, cool 5 minutes, then gently remove Madeleines from the pan after loosening the edges with a sharp knife. Transfer them to a wire rack to cool completely. When they are cool, dust the Madeleines with sifted confectioners sugar or dipping in frosting and decorate with colored sugars.
Yield: 26 to 28 Madeleines