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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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