1. Position the oven racks to the upper and lower thirds and preheat the oven to 350°F. Brush the inside of each cavity of two 12-cav-
ity (3-inch) madeleine pans with the melted butter.
2. Melt the chocolate and butter together in the top of a double
boiler over low heat, stirring often, or in a microwave oven on low
power for 30-second bursts, stirring after each burst. Remove the top
pan of the double boiler and stir the chocolate/butter mixture to prevent a skin from forming on top. Add the vanilla and blend well.
3. Whip the eggs with an electric beater on medium speed until
they are frothy, about 1 minute. Add the sugar and whip together
until the mixture holds a slowly dissolving ribbon, about 5 minutes.
4. Sift the flour, add the salt and toss to blend well. Add to the
eggs in three stages, blending well after each addition. Add the chocolate/butter mixture, and blend in thoroughly.
Pour the batter into each cavity of the madeleine molds, filling
them three-quarters full. Place the madeleine pans on baking sheets.
Bake for 7 minutes. Switch the baking sheets and bake another 6 to 7
minutes, until the tops spring back lightly when touched.
5. Remove the pans from the oven. Hold the madeleine pans
upside down over cooling racks and gently shake them to release the
madeleines. Cool completely on racks. Dust the tops of the
madeleines with confectioners’ sugar or drizzle the tops with melted
6. Store in an airtight plastic container at room temperature up
to three days. To freeze up to three months, wrap the container tightly
in several layers of plastic wrap and aluminum foil. If frozen, defrost
overnight in the refrigerator. Bring to room temperature to serve.
Makes 24 madeleines.
PHOTOGRAPHY BY GLENN CORMIER
Dark Chocolate Madeleines
1 tablespoon unsalted butter, melted and slightly cooled
3 ounces semisweet chocolate, finely chopped
3 ounces ( 6 tablespoons, 3/4 stick) unsalted butter,
cut into small pieces
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
1/3 cup superfine sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
Carole Bloom is a
chef and confectioner,
and the author of eight
cookbooks. Her latest
books are The Essential
Baker: The Comprehensive Guide to Baking with
Chocolate, Fruit, Nuts,
Spices, and Other
Ingredients (Wiley, March 2007) and Truffles, Candies,
& Confections (Ten Speed Press, 2004). She is a
Certified Culinary Professional and the spokesperson
for the Chocolate Manufacturers Association.
Recipes by Carole Bloom. Adapted from the forthcoming The Essential
Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts,
Spices, and Other Ingredients by Carole Bloom (Wiley, March 2007).
Copyright 2007. All rights reserved.
Confectioners’ sugar or 1 ounce dark chocolate, finely chopped