Have I told you I have an affair with chocolate? I think I have. Chocolate is my weakness. It just makes me happy. To prove my point, I worked in a chocolate store for 6 years where I had the opportunity to get to know chocolate in a deeper level. I’m not trying to say that I’m an “expert” but I do LOVE chocolate.
Guess who loves chocolate too? Yes, you guessed it, my son Lucas. I haven’t met a two year old who doesn’t which is why I always keep something chocolate at home. I’m not a big milk or white chocolate fan. To me, the darker the better and I normally use 70% dark chocolate to bake with.
I remember back when I used to work at the chocolate store, they would carry this 100% dark chocolate bar which was not at all pleasant to eat as it was way too bitter. I remember tricking the new employees into eating “the best chocolate in the store” handing them a piece of that bitter, muddy tasting chocolate with a big smile on my face, waiting to see what kind of faces they would make. I still laugh about it.
This week, I made two of Lucas’ favorite treats; classic chocolate Madeleines and brownies. Both are simple and delicious.
For the Madeleines
1/2 cup sugar
1 tsp baking powder
3/4 cup flour
1/4 cup cocoa powder
zest of one lemon
1/2 tsp vanilla extract
1 pinch of salt
4 oz butter, melted and cooled
Preheat the oven to 400 F.
Spray madeleines mold with non-stick spray and set aside. Whisk together the eggs and sugar until the mixture is pale and thick. In a bowl sift together the flour, baking powder, cocoa powder, salt and zest. Add the dry ingredients to the eggs and sugar mixture. Mix until combined, add the melted butter and mix until smooth. Spoon batter into the molds and bake for 12 minutes. Cool on a wire rack.
6oz 70% chocolate, finely chopped
4 large eggs, (room temperature, very important), lightly beaten
10oz unsalted butter, at room temperature
1 cup sugar
1 cup flour
cocoa powder as need
Pre-heat the oven 350 F. Line a 9 x 12 baking pan with parchment paper, spray with cooking spray and dust with cocoa powder, set aside. Melt the chocolate in a double boiler and let cool slightly. In a mixer fitted with the paddle attachment, beat the butter for few seconds until smooth. Add in the chocolate and mix until combined. Gradually add the eggs, sugar and flour, mixing each ingredient until combined. Pour the batter into the prepared pan and bake for 20 minutes or until the top is a little dry and a cake tester comes out wet. Do not over bake or you will end up with dry brownies. Let cool completely in a wire rack before cutting, dust with more cocoa powder before serving.