Ingredients
- 3 ounces unsweetened chocolate
- 2 ounces semisweet chocolate
- 3 tablespoons low-fat milk
- 1 cup whole-wheat flour
- 1 cup unbleached flour
- 2 teaspoons baking soda
- 1 ½ cups espresso, chilled
- ¼ cup Madeira wine
- 2 tablespoons unsalted butter
- ½ cup sugar
- 3 eggs
- 1 teaspoon vegetable oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
438 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 10 grams protein; 103 milligrams cholesterol; 473 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Thirty madeleines
Preparation
- Preheat oven to 350 degrees.
- Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool slightly. Blend the dry ingredients together and set aside. Combine the chilled espresso and Madeira in a separate bowl.
- Cream the butter and sugar together in a mixer. Add the eggs, one at a time. Add the melted chocolate. Alternately add the flour and espresso mixtures. Mix until all the ingredients are incorporated.
- Coat a madeleine pan with the vegetable oil. Fill each scallop three-quarters full and bake for 10 to 15 minutes. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.
35 minutes
Dining and Cooking