Dark Chocolate Espresso Madeleines

1. 1

   Place a rack in the center of the oven and preheat oven to 325F.

2. 2

   Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.

3. 3

   Place butter, sugar, chocolate and espresso in a 2-quart microwavable glass bowl or measuring cup.

4. 4

   Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth.

5. 5

   If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.

6. 6

   (Alternatively, you can combine these ingredients in the top of a double boiler over simmering water and stir with a whisk until smooth.

7. 7

   Remove from heat.)

8. 8

   Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.

9. 9

   Add the flour and cocoa, whisking thoroughly.

10. 10

    The mixture should be very dark, thick, and shiny.

11. 11

    Using a 1 1/2-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full.

12. 12

    Gently press batter to distribute it evenly.

13. 13

    Bake for 10 to 13 minutes, until madeleines puff up and no shiny spots remain in the centers.

14. 14

    Small cracks may appear, but be careful not to overbake.

15. 15

    Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack.

16. 16

    You may also use a small offset spatula to remove each one individually.

17. 17

    Let cool completely.

* Per serving · 4 servings · Values may vary.