Madeleines au Chocolat
Makes 18 to 20 madeleines. Recipe is from “Madeleines: Elegant French Tea Cakes to Bake & Share” by Barbara Feldman Morse (Quirk Books, 2014).
3/4 cup all-purpose flour
3/4 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, plus 4 tablespoons for pans (optional)
2?3 cup granulated sugar, plus an additional 2 tablespoons for sprinkling (optional)
2 large eggs, at room temperature
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon freshly grated orange zest
1/2 cup semisweet or dark chocolate chunks or chips
1. Place a rack in the center of the oven and preheat oven to 350 F. Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold. Set pans aside.
2. In a small bowl, whisk together flour and baking powder.
3. Place butter and sugar in a 2-quart microwavable glass bowl or measuring cup and microwave on low power for 11/2 minutes, or until melted.
4. Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.
5. Add vanilla and orange zest and continue beating for another minute or so, then fold in flour mixture until just blended.
6. Using a 11/2-inch-diameter scoop or a teaspoon, fill shell molds with batter until three-quarters full and then place 3 or 4 chocolate chunks in the center of each mold. Using the tip of a spoon or offset spatula, bury the chocolate in the batter. For a sweeter madeleine, sprinkle lightly with sugar before baking.
7. Bake for 10 to 12 minutes, until madeleines puff up and are golden brown.
8. Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then use a small offset spatula to remove each one individually. Serve warm.