When I attempt a new baking recipe, I always follow the golden rules: ① read the recipe all the way through before proceeding, ② have all the ingredients measured and ready, and ③ always stay true to the recipe. But despite all the preparation, I always find ways to mess things up!
I baked Dark Chocolate Madeleines using Carole Bloom’s The Essential Baker cookbook. I followed the recipe (which were very well written and easy to understand) precisely, but the end products came out resembling petit chewy brownies, instead of the sophisticated French cookies that I was expecting. Other than the fact that they were slightly overcooked, the cookies tasted fine … but I felt a bit disappointed, not being able to recreate the delicate, buttery, cake-like delight that is Madeleine 😦
I read and reread the recipe several times afterward to try to identify what went wrong, and it dawned on me that this recipe was almost identical to the Brownie recipe I often use. Curious, I cracked open the cookbooks side by side to compare the two and there it was, the madeleine recipe showing up under brownies. So, perhaps I didn’t mess up the recipe afterall, and the cookies came out exactly how they should.
I just wished the recipe would call these little morsales what they really are, brownies, instead of giving them the fancier name so that I won’t be confused. But this baking cookbook, I must say, is pretty incredible. I love how ingredients are listed alongisde the instructions, making it very easily to follow, and Bloom’s writing is warm and welcoming. I can’t wait to try her other recipes in the book.
Dark Chocolate Madeleines From The Essential Baker by Carole Bloom
3 ounces bittersweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
2 extra-large eggs
1/3 cup superfine sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
Direction (it’s been abbreviated from the original recipe from the book)
① Preheat the oven to 350 degree F.
② Place the chocolate and butter together in the top of a double boiler over low heat. Stir often with rubber spatula to help melt evenly. Add vanilla and blend well.
③ Place eggs in the bowl of an electric stand mixture using the wire whip attachment and whip the eggs on medium speed until they are frothy, about one minute.
④ Add the sugar and whip together until the mixture is very thick and pale colored, about five minutes.
⑤ Shift flour and add salt.
⑥ With the mixture speed on low, add the flour mixture to the egg mixture in three stages, blending well after each addition.
⑦ Pour the chocolate mixture into the batter and blend in thoroughly.
⑧ Pour the batter slowly into each cavity of the Madeleine molds, filling them 3/4 full.
⑨ Bake until the tops spring back lightly when touched.
⑩ Cool the Madeleines completely on the racks.
⑪ Sprinkle powdered sugar and enjoy the brownies … I mean the dark chocolate madeleines 🙂