1/4 cup all purpose flour
1/4 cup unsweetened Dutch cocoa powder
1 tsp powdered instant coffee
1/2 teaspoon baking powder
pinch of salt
1/2 stick (2 oz.) unsalted butter
1/2 teaspoon vanilla extract
1 teaspoon dark rum or brandy
1/4 cup granulated sugar
1 large egg, plus 2 yolks
Powdered sugar for decoration
Preheat oven to 375°
Butter the Madeleine molds.
Sift together the flour, cocoa, coffee, baking powder, salt and set aside.
With an electric mixer cream the butter add the vanilla, rum, and granulated
sugar. Beat well. Add the egg and yolk, beat to mix. (its ok if it looks
curdled.) Stir in the sifted dry ingredients. Place a rounded teaspoonful
of mixture into each of the molds. Do not spread, it will run by itself.
Bake for 12 minutes until the madeleines spring back when touched lightly.
Cool on wire racks, sprinkle with confectioners sugar.
Makes 1 dozen.
Maida Heatter’s Book of Great Chocolate Deserts