Wednesday, September 1, 2010

Chocolate Madeleines

My Nana was one of the best bakers. Every time we came to visit, she always made us her special chocolate chip cookies. We also got to bake with her while we visited- brownies, cakes, cookies, and much more. Nana had a baking day and every week she would make something. Often, she would make treats to bring to the Elkette's meeting, or something to bring to friends or neighbors. My Papa also got to partake in the desserts she made.

It is because of Nana that I love baking so much- it brings back many fond memories of measuring flour and carefully distributing cookie dough in her kitchen. I have many of her recipes, and hope that I can try them all at some point.

Today, I decided to make her recipe for Chocolate Madeleines. I inherited one of her madeline cookie sheets, and was excited to try this new type of baked good. As with many of her recipes, she put little notes on the side, tips for baking, or whether she had made them before. This recipe she made several times, and she indicated that they were good.

She was right! These are more of little chocolate fudge cakes than cookies. They have a very intense chocolate favor that quickly satisfies your craving. She suggests dusting them with powdered sugar once finished (which I did) for an extra touch. You will love these!


1/2 cup sifted unbleached all-purpose flour
1 teaspoon baking powder
1/4 pound stick (1 stick) lightly salted butter (refrigerator firm), cut in 16 pats
1/2 cup sugar
1/2 cup cocoa
1 teaspoon vanilla
2 large eggs

1.) Use 2 madeleine pans, each with 12 wells. Grease wells generously with unsalted butter. In a small bowl, stir together flour and baking powder.

2.) In a medium bowl, beat til blended: butter, sugar, cocoa, and vanilla. Beat in eggs one at a time, until blended. Add flour mixture and beat gently until blended.

3.) Spread a rounded tablespoonful of batter in each well, filling about 2/3 full.

4.) Bake in 425 degree F oven until cake tester in center comes out clean, 5-7 minutes.

5.) With the tip of a paring knife, loosen the edges and remove the madeleines to a wire rack to cool, shell side up. Serve while still warm or cool completely. You can add powdered sugar to them as well.

*Makes about 24 little cakes.

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