Dark Chocolate Madeleines for Secret Recipe Club
Okay is there seriously any more comforting and amazing dessert than Dark Chocolate Madeleines? No? I didn’t think so. I can’t even explain how much I love Madeleines and when I found these on my secret recipe club blog this month, it was a no brainer.
Who’d I get as my Secret Recipe Blog?
Well, I stalk her blog. I love her recipes. Her name is Holly and she’s Phemomenon. I was assigned her blog this month for Secret Recipe Club and I couldn’t have been more excited. Just saying.
She is an amazing mom, her story is absolutely beautiful, she has the cutest kids and I haven’t even gotten started on the recipes on her blog. Oh those recipes. It wasn’t easy at first to pick something because there were so many things to choose. So many things that my daughter and I started with a list that had like 15 things on it. All the way until we laid eyes on her Dark Chocolate Madeleines . Then we knew what we were making. Then we knew that was the recipe we had been looking for.
I cannot even describe how good these are. They are better than any madeleine I’ve had to date, and that’s saying a lot because I make them a lot. The one type I’d not had? Dark Chocolate Madeleines. And now I have and wow… they are soft and moist and perfectly wonderful at the end of a crazy day to melt the stress and worry away. Oh and they are pretty yummy the next day with some coffee in the morning. I may or may not have had
four, some, a few with a delectable cup of coffee house coffee from my new Keurig Vue.
I only made one change and that was that I used Special Dark Cocoa Powder. That’s the only change I made.
Dark Chocolate Madeleines
- 3 large eggs, room temperature
- 3 oz bar bittersweet chocolate, 70%-82%, finely chopped
- 1 stick, 4 oz unsalted butter
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla
- 1/4 teaspoon sea salt
- 1/4 cup Special Dark cocoa powder
- 1 teaspoon baking powder
- 3/4 cup + 2 tablespoons all-purpose flour
- Place the butter in a microwave-safe bowl and melt it in the microwave.
- Add the finely chopped chocolate and let sit for 30 seconds, then stir until smooth and set aside to cool.
- Sift the flour, baking powder, salt and cocoa powder in a medium bowl and set it aside.
- Place the eggs in the bowl of a stand mixer or use a hand mixer and beat for three minutes on high speed until thick and light yellow.
- Reduce the speed and add the sugar gradually. Increase the speed to high and beat until light, about 4 minutes more.
- Add the flour/cocoa mixture and gently fold it into the egg/sugar mixture using a wooden spoon or rubber spatula.
- Add the cooled chocolate and butter mixture and blend and gently fold it in until evenly mixed but still very light and fluffy.
- Cover the bowl with plastic wrap and place the batter in the fridge for at least 1 hour and up to two days.
- Fill special Madeleine molds 1/3 full or use a mini muffin pan that has been well buttered and floured.
- Preheat your oven at 425 F and bake the madeleines for 7 minutes to get a nice rise, then reduce the heat to 350 F and continue to cook for 4 more minutes.
- Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked.
- You can serve them plain, with a sprinkle of powdered sugar, with a cup of tea or hot cocoa.
- Makes approximately 3 dozen.
The perfect Secret Recipe Club recipe – it was easy, delicious and will be made again and again.