Dark-chocolate Madeleines With Chocolate Mint Glaze

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 6 tablespoons unsalted butter, cut into tablespoons
• 2 tablespoons unsweetened dutch-processed cocoa powder
• 4 ounces bittersweet chocolate, coarsely chopped
• 3/4 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large egg whites, at room temperature
• 4 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1/2 teaspoon mint extract

Recipe

• 1 in a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
• 2 remove from the heat and stir in the cocoa powder.
• 3 strain the mixture and let cool until tepid.
• 4 meanwhile, melt the chocolate, and allow it to cool slightly.
• 5 sift the flour, baking powder and salt together into a small bowl and set aside.
• 6 place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
• 7 place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
• 8 remove the bowl with the eggs and sugar from the water and dry off the bottom.
• 9 attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
• 10 beat in the vanilla extract.
• 11 in a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
• 12 fold the dry ingredients into the egg-sugar mixture.
• 13 fold in the melted butter and chocolate. finally, fold in the egg whites. place the madeleine batter in the refrigerator to chill for 15 minutes.
• 14 place 2 racks in the lower half of the oven and preheat to 375 degrees.
• 15 butter and flour two 12-mold madeleine pans. chill the pans briefly.
• 16 remove the pans and the batter from the refrigerator.
• 17 place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
• 18 bake for 15 minutes, or until the center springs back when lightly touched.
• 19 do not overbake.
• 20 remove the madeleines from the molds and cool on a wire rack.
• 21 to make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
• 22 in a small saucepan, bring the heavy cream to a boil.
• 23 immediately pour the cream over the chocolate and let stand 1 minute before stirring.
• 24 stir gently until the chocolate is melted and combined.
• 25 stir in the mint extract.
• 26 using a pastry brush, generously glaze half of the shell side of each madeleine.
• 27 allow the glaze to set before wrapping in plastic or storing in an airtight container.