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Author Notes: Inspired by the recent chocolate and spice contest (which I just missed the deadline for- darn!!), I adapted a recipe from the Joy of Baking, replacing some of the flour with cocoa, adding cinnamon and cloves, browning the butter, and making an espresso cream to serve alongside the finished madeleines.
These are light and elegantly chocolatey with a beautiful scent of the added spices. The espresso cream glaze is a lovely and simple added touch. —em-i-lis
For the madeleines
- 1 stick unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup natural unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 + 1/8 teaspoons Vietnamese cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 3 eggs, room temp
- 2/3 cup unrefined, granulated sugar
For the espresso cream
- 2 tablespoons half and half
- 1/2 teaspoon espresso powder
- 2/3 cup powdered sugar, sifted
- Melt the butter in a small saucepan over med-low heat until browned. Let cool.
- Into a medium mixing bowl, sift together the flour, cocoa, baking powder, cinnamon, cloves and salt. Set aside. In a standing mixer, beat together, on medium-high speed, the eggs and sugar for 4 minutes until fluffy and a beautiful soft yellow.
- Add to the egg mixture, ¼ of the flour mixture, beating at medium speed; then add ¼ of the brown butter. Repeat this pattern, ending with flour, until everything is combined, scraping down the sides as needed. Remove bowl from mixer, cover and chill for 1-4 hours.
- Preheat the oven to 375; butter and flour a Madeleine pan if it's not nonstick. Spoon a generous dollop of batter into each well. Cook 10 minutes and turn out on a rack to cool.
- While the madeleines are cooking, make the espresso cream sauce: warm the half and half on the stovetop or gently in the microwave. Stir in the espresso powder until dissolved. Whisk the espresso cream into the powdered sugar until everything is well incorporated. Serve the warm madeleines with the dipping sauce.