Madeleines are the perfect little cakes to satisfy a sweet craving. These have a lovely vanilla flavor with subtle coffee and chocolate notes. For the signature humps, it's best to chill the batter for three hours up to overnight.
Sift together the flour, baking powder, cocoa and salt in a bowl and set aside. Using a hand mixer fitted with the whisk attachment, beat the eggs and sugar together in another bowl on medium speed for two to four minutes or until the mixture is light and fluffy. Beat in the vanilla extract to combine.
Using a spatula, gently fold the dry ingredients into the wet mixture. Stir into the melted butter the two tablespoons of coffee before folding into the mixture.
*CHILL THE BATTER* Cover the batter with plastic wrap, making sure to press the wrap against the surface of the batter so it creates an airtight seal. Chill the batter for three hours or up to overnight (batter will keep refrigerated for two days) to get the humps.
BAKE: Preheat your oven to 400ºF. Butter your madeleine pan and dust with flour (even if it is nonstick), tapping off the excess. Divide the batter among the molds, filling them almost to the top. There's no need to smooth the batter.
Bake the madeleines for 11-13 minutes or until the cakes are puffed and spring back when touched. Remove the pan from the oven and rap the pan lightly on the counter to release the madeleines.
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