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Chocolate Madeleines

1 large egg
1 large egg white
1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 cup all-purpose white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons vegetable oil, preferably canola
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 teaspoons grated orange zest

1 ounce bittersweet chocolate or confectioners' sugar for decoration

Preheat oven to 400 degrees F. Brush madeleine pan with oil or
nonstick cooking spray. Dust with flour, shaking out excess.

Place whole egg and egg white in mixing bowl over a pan of hot
water to warm eggs.

Sift cocoa, flour, baking powder, baking soda and salt in to a
mixing bowl. Combine buttermilk and oil in another small bowl.

Take the egg bowl off the water, add sugar, and beat with an electric
mixer on high speed until the mixture is thickened and pale, about
5 minutes (beaters should leave a ribbon trail when lifted). Blend
in vanilla, and coffee or orange zest. With a rubber spatula,
alternately fold the dry ingredients and the buttermilk mixture
into the egg mixture, making 3 additions of dry ingredients and 2
additions of liquid.

Drop batter by tablespoonfuls into the prepared pan, filling each
depression 3/4 full (you will use about 1/2 the batter). Bale for
12 to 15 minutes, or until tops of the madeleines spring back when
touched lightly. Immediately loosen the cakes from the pan and
invert onto a rack to cool. Clean and prepare pan for remaining
batter (or just buy two madeleine pans and get it all done at once).

If decorating with chocolate, melt it in a small bowl over a pan
of barely simmering water. Drizzle over scalloped side of cakes.
Or just dust with confectioners' sugar.

Makes about 2 dozen madeleines.


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