Advertisement
Ingredients
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
3 tablespoons low-fat milk
1 cup whole-wheat flour
1 cup unbleached flour
2 teaspoons baking soda
1 ½ cups espresso, chilled
¼ cup Madeira wine
2 tablespoons unsalted butter
½ cup sugar
3 eggs
1 teaspoon vegetable oil
Nutritional analysis per serving
12 grams carbs; 18 milligrams cholesterol; 87 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 94 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool slightly. Blend the dry ingredients together and set aside. Combine the chilled espresso and Madeira in a separate bowl.
- Step 3
Cream the butter and sugar together in a mixer. Add the eggs, one at a time. Add the melted chocolate. Alternately add the flour and espresso mixtures. Mix until all the ingredients are incorporated.
- Step 4
Coat a madeleine pan with the vegetable oil. Fill each scallop three-quarters full and bake for 10 to 15 minutes. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.
Private Notes