Dark chocolate madeleines

These madeleines were especially made for a person I hold very dear. A woman who has been a friend for a while now. We talk about a million things, laugh together and sometimes cry together too.
C., I adore you and wish you all the best not only in 2008 but always!

I made the madeleines using one of the hundreds of wonderful recipes at Bake or Break and the lovely Jennifer was kind enough to let me post it here on my blog as well.

The madeleines were delicious and quite moist on the inside – the flavor and texture reminded me of those luxurious chocolate cakes that call for little or no flour at all, like the Suzy’s cake by Pierre Hermé.

Dark chocolate madeleines

1 tablespoon unsalted butter, melted (for coating madeleine pans)
85g (3 ounces) bittersweet chocolate, finely chopped
85g (3 ounces/6 tablespoons) unsalted butter, cut into small pieces
1 teaspoon vanilla extract
2 extra large eggs*, at room temperature
1/3 cup (65g) superfine sugar
½ cup (70g) all-purpose flour, sifted
¼ teaspoon salt

Preheat oven to 175ºC/350ºF. Using a paper towel or pastry brush, coat the insides of madeleine pan with melted butter.

Melt the chocolate and butter in a microwave-safe bowl. Melt on low microwave power, stirring every 30 seconds until melted. Add vanilla extract and combine.

Using the whisk attachment of a stand mixer or hand mixer, beat the eggs on medium speed until frothy (about 1 minute). Add the sugar and mix until mixture is very thick and pale (about 5 minutes). The mixture should hold a slowly dissolving ribbon when the beater is lifted.

In a separate bowl, combine flour and salt. Add to the egg mixture in three stages, mixing well on low speed after each addition. Mixture should be smooth. Pour the chocolate mixture into the batter and mix well.

Pour or pipe (very tightly) the batter into the madeleine pan, filling them ¾ full (I was a bad girl and poured a little bit more batter). Place the pan on a baking sheet. Bake for 10 minutes. If baking two pans at once, bake 6-7 minutes, then switch the position of the pans and bake another 6-7 minutes. Madeleines are done when the tops spring back lightly when touched.

Can be stored at room temperature in an airtight container between layers of waxed paper for 3 days.

*Large eggs and extra-large eggs are interchangeable until you need more than 4 eggs.

Makes 15 small madeleines and 6 bigger ones (the scallop pan I have)