LEMON-CHOCOLATE MADELEINES

 

 

These madeleines are truly special! You will be delighted by the combination of flavors! This true little French cake is incomparable eaten warm! Sinful! Enjoy!

 

Preparation: 40 min; baking time: 15 min.

Makes 2 dozen

 

Ingredients for the lemon madeleines:

Zest of 1 lemon, finely grated

3 ½ oz. all-purpose flour, sifted

1 tsp baking powder

3 ½ oz. unsalted butter, melted

2 large eggs

4 ¼ oz. sugar

 

Ingredients for the chocolate madeleines:

3 ½ oz. dark chocolate (70% cocoa, such as Lindt)

2 5/8 oz. all-purpose flour, sifted

1 tsp baking powder

1 tbsp. dark cocoa powder

3 ½ oz. unsalted butter, cut into small pieces

2 large eggs

3 ½ oz. sugar

Confectioner’s sugar for dusting

 

Butter 2 madeleine pans, set aside.

 

Preparation of the lemon madeleines:

Combine the flour and baking powder in a medium bowl.

In a large bowl, beat the eggs and sugar. Add half the quantity of flour and baking powder and mix. Add the melted butter and combine. Finish with the rest of the flour and the lemon zest. Combine all the ingredients until smooth. Set aside.

 

Preparation of the chocolate madeleines:

Brake the chocolate into pieces and place them in a medium bowl. Pour 2 inches of water into a medium pan and place the medium bowl with the chocolate over it. Turn the heat on medium-low and melt the chocolate without touching it, until completely melted. Remove the bowl off the pan and add the pieces of butter, whisk to obtain a smooth preparation.

Combine the flour, baking powder and cocoa powder in a medium bowl.

In a large bowl, beat the eggs and sugar. Add half the quantity flour-baking powder-cocoa powder into the mixture and combine. Pour the melted chocolate and butter over it and stir. Add the rest of the flour-baking-powder-cocoa powder and combine all the ingredients. Whisk to obtain a smooth preparation.

 

Pour the batter into the buttered pans (start with 1 tbsp. of the lemon batter in each mold then add 1 tbsp. of the chocolate batter next to the lemon batter).

Refrigerate the madeleines overnight.

The next day: preheat the oven to 400 F. bake the madeleines 5 minutes. Reduce the heat to 350 F. and bake 10 minutes.

Let cool down slightly in pans on a wire rack. Unmold. Dust with Confectioner’s sugar.

 

Bon Appetit!