Wednesday, June 10, 2009

Molten Chocolate Madeleine's

Molten Chocolate Madeleine's

4 oz. Butter plus 3 T. Butter
5 oz. Bittersweet Chocolate (70% Cocoa)
3 Egg yolks
3 Eggs
1 ½ C. Powdered sugar
½ C. Flour
½ t. Espresso powder
½ t. Vanilla

To melt the chocolate, place a glass bowl over a pan filled 1/3rd full of water. Make sure the bowl just rests on top of the sauce pan. Bring to a boil and reduce heat to medium. Place the butter and chocolate in the bowl. Let melt gently. Stir to bind mixture together. When completely melted, remove from the stove and cool a bit.

In a large bowl, add the eggs and yolks and whisk together until creamy. Add the powdered sugar and stir well to combine. Add the espresso powder and vanilla. Now add the chocolate mixture and whisk together. Last, add the flour and stir. Mixture should be creamy and silky. Mixture can be made a few hours ahead of time and refrigerated.

Preheat oven to 450 degrees when ready to serve, since you will want to serve immediately.

Using a Madeleine pan, lightly grease each cookie mold. Spoon the mixture into each and fill to the top. Bake for 4 to 4.5 minutes to achieve the “molten” center. Let cool for about 30 seconds to set before removing with a sharp knife from the pan.

Fun to serve with a milkshake in a shot glass and two Madeleine cookies as dessert.


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