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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Madeleine is a shell-shaped confection that is a lovely marriage of small cake and cookie, For true madeleines, you need madeleine molds, which are sold at nearly all cookware stores. However, any mold that holds a quarter cup of batter will work, although the results won't be immediately recognizable as madeleines. But, just as a rose by any other name smells as sweet, so does a madeleine in any other shape taste as sweet. Ingredients:
3/4 cup unbleached all-purpose flour |
1/4 cup dutch-processed cocoa powder |
3/4 cup baking soda |
1/2 teaspoon salt |
1/3 cup fudge chocolate syrup (homemade or purchased, such as fudge sweet brand) |
2 tablespoons frozen orange juice concentrate |
1/4 cup strong brewed coffee |
2 teaspoons coffee liqueur |
1 large egg, at room temperature |
1 large egg white, at room temperature |
1/3 cup granulated sugar |
1/2 teaspoon pure vanilla extract |
1/2 teaspoon chocolate extract |
Directions:
1. Preheat oven to 350°F Spray 10 madeleine molds with vegetable oil spray.
2. Sift together the flour, cocoa, baking soda, and salt, the sift again into a large bowl. In a small bowl, combine the fudge sauce, orange juice concentrate, coffee and liqueur. Mix well and set aside.
3. In the bowl of an electric mixer, combine the egg, egg white, sugar, vanilla, and chocolate extracts and beat on high speed until the mixture doubles in volume. Reduce the speed to low and gradually add the Fudge Sweet mixture, beating just until incorporated. With the mixer at low speed, gradually add the dry ingredients. Stop the mixer and scrape the sides of the bowl often during the process. Do not overmix,.
4. Spoon the batter into the madeleine molds, filling each one-third full. Set the molds on a baking sheet and bake for 15-20 minutes, until firm. Invert onto a wire rack and cool.
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