- Worcestershire sauce introduced (1937)
Viviane Bauquet Farre
- 6 Tablespoons unsalted butter
- 1/3 Cup unbleached all-purpose flour, plus more for the mold
- 1/4 Cup Dutch-process cocoa, sifted
- 1/2 Teaspoon baking powder
- Pinch of sea salt
- 2 large eggs, at room temperature
- 1/3 Cup sugar, preferably organic
- 1 Tablespoon Godiva chocolate liqueur or cognac
- 1 Teaspoon vanilla extract
- Powdered sugar, sifted, for serving
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These chocolate madeleines are a delicious take on the traditional vanilla or lemon ones. They might not trigger an involuntary memory, but they'll surely make you reach for seconds… or even thirds.
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Preheat the oven to 350 degrees and line a cooling rack with waxed paper or a Silpat.
Melt the butter in a small pan and transfer to a small bowl to cool. Very lightly brush a nonstick madeleine mold with the melted butter, making sure butter does not collect in the grooves, and dust with flour.
In a small bowl, combine the flour, cocoa, baking powder, and salt. Place the eggs in a large bowl. Whisk with an electric mixer at high speed until pale and thick, about 2 minutes. Slowly add the sugar, liqueur, and vanilla extract and continue whisking at high speed until well incorporated.
Add half of the flour mixture to the egg mixture. Fold it in carefully. Then add half of the melted butter, folding carefully. Repeat again and fold until the flour and butter have been just incorporated. Do not overmix.
Spoon the batter into the prepared mold. Bake until risen and a toothpick inserted into the center comes out clean, about 8-10 minutes. Remove from the oven and carefully invert onto the cooling rack. The madeleines should pop right out. Once cooled to room temperature, dust with powdered sugar and serve.
Note: The madeleines are best eaten the day they are made but will store up to 2 days in a sealed container at room temperature.